Anna Weicht

The Partner in Crime

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Asian Salad with Glazed Salmon

April 24, 2017

This salad is wonderful!  And as a bonus, it is healthy too.  Actually, there are a lot of good things about this salad.  It is delicious for one.  It has only a few ingredients which helps minimize the grocery list.  This salad also is fairly simple to make!  My family loved this tasty dish, and I know yours will too!

Bon Appetit!

 

Tips:

I bought salmon already skinned, and it worked perfectly in this recipe.  I did lightly spray the foil with a non-stick cooking spray.

 

I like to toast my nuts on the stovetop rather than in the oven.  I place them in a nonstick skillet on high heat, and then stir continuously until toasted.

 

Use any kind of salad greens and any kind of Asian ginger salad dressing that you desire.

 

Ingredients:

4  (5 ounce) salmon fillets

1/2 cup Asian ginger salad dressing

2 tablespoons clementine or orange juice

1/2 cup thinly sliced red onion

8 cups salad greens

2 to 4 clementines, peeled and sliced

1/3 cup chopped unsalted toasted almonds

 

Directions:

Place the salmon skin-side down on the foil-lined rimmed baking sheet.  Spoon on or brush the salmon with 2 tablespoons of the dressing.  Let stand 15 minutes.  Put the remaining dressing and the juice in a large bowl; add the onions and toss to coat.  Heat broiler.  Broil the salmon 8 to 10 minutes or until just cooked through.  Add the salad greens and clementines to bowl with the onions; toss to mix and coat.  Arrange the salad on serving plates.  Lift salmon off the foil, leaving the skin behind.  Place the salmon on the salad and sprinkle with almonds.

 

 

 (edited by Anna Weicht)

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