Asian Salmon Salad Recipe

Makes 4 servings | Gluten-free and dairy-free

Step 1

24 oz. wild-caught salmon fillets 

Step 2

1 tsp Bragg Liquid Aminos
1 tsp sesame oil
1 Tbsp olive oil
fresh garlic (minced, to taste)
ginger (fresh or powdered, to taste)
2 tsp pure maple syrup

Step 3

8 c. romaine lettuce
2 c. cherry tomatoes (halved)
1/8 c. finely sliced onion
4 Tbsp toasted sesame seeds
¼ c. carrots (chopped)
2 sweet peppers (chopped)
2 cucumbers (sliced)

Step 4

2 Tbsp olive oil
2 tsp sesame oil
2 tsp fresh lime juice
pepper (to taste)

Directions

1. Preheat oven to 350° degrees.
2. Combine ingredients from Step 2, except maple syrup, and marinate salmon for 10 minutes or more. 
3. Remove salmon and place on a baking dish. Drizzle with maple syrup and bake for 10-20 minutes, until flaky.
4. Prepare ingredients from Step 3 and divide among 4 plates. Divide salmon and place on top of each plate.
5. Whisk together ingredients from Step 4 and pour over each salad.

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.