This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This Thai-Inspired Salmon Salad is full of delicious healthy ingredients and tossed in an incredibly flavorful Sesame-Ginger Dressing!
Salmon is the one fish we eat at least once a week. It’s so good for you, has a nice mild flavor, and can easily be added to so many different recipes. It’s suitable for most diets as well! My kids will even eat salmon, so it’s an all around winner!
This recipe for Thai-Inspired Salmon Salad is one of my favorite salads to make for lunch. It’s pretty quick to throw together and will keep you full for a long time! If you’re short on time, you can prepare all the ingredients ahead of time. The salmon can be eaten warm or cold with this recipe!
Every good salmon recipe starts with the best salmon, and hands down, the best salmon is wild-caught and comes from Alaska. Around 90% of all the wild salmon harvested in the U.S. comes from Alaska’s pristine waters. There are 5 types of high-quality salmon caught in Alaska: coho, keto, pink, sockeye, and king.
To know if you are buying salmon from Alaska be sure to ask the fishmonger at your store. If you are buying frozen salmon (as I sometimes do), it should clearly state somewhere on the package where the salmon came from. I find my favorite frozen Alaska salmon near the fresh fish section of my grocery store.
How to Make Thai-Inspired Salmon Salad
Chop all the ingredients needed for the salad. Be sure your salmon is fully defrosted, if you are using frozen fillets. Preheat your oven to 350°F.
Combine all the prepared ingredients for the salad in a medium-sized bowl then toss to combine. Set aside, or place the bowl in the refrigerator until you are ready to serve the entire meal.
To make the Sesame-Ginger Dressing, add all of the ingredients to a small bowl, then whisk until thoroughly combined. Alternatively, you can place all the ingredients in a blender cup, then process until well combined. Set aside 2 Tablespoons of the dressing to use on the salmon. Place the remaining dressing in the refrigerator until needed.
Rinse and pat the salmon fillets dry with a paper towel, then place the salmon on a broiler pan or baking sheet.
Brush on some of the Sesame-Ginger Dressing and bake for 5 minutes. After 5 minutes, add more dressing, if desired. Continue baking another 5-10 minutes until the fillets are cooked though and flaky.
To serve, divide the salad between 2 large bowls. Top each salad with a filet of salmon. Serve with additional Sesame-Ginger Dressing on the side. Garnish with sesame seeds, if desired.
To find out more about why it’s important to #AskForAlaska salmon at the grocery store and in restaurants, visit the website www.wildalaskaseafood.com. You will also find hundreds more salmon recipes so you can make the perfect salmon dish on August 10, 2017 for Alaska Wild Salmon Day!
Thai-Inspired Salmon Salad
- 1 Cup kale shredded
- 1 Cup purple cabbage sliced thin
- 1 Cup Napa cabbage sliced thin
- 1 red pepper cut into thin strips
- 1 carrot cut into matchsticks
- 2 Tablespoons fresh cilantro finely chopped
- 2 Tablespoons green onion sliced thin
- sesame seeds * optional
- 2 salmon filets * I use Sockeye salmon from Alaska
- Chop all the ingredients and add to a medium size bowl.
- Combine all the ingredients for the dressing in a small bowl and whisk until well combine. Alternatively, you can add all the ingredients to a blender and blend until combined. Set aside 2 Tablespoons of the dressing to use on the salmon.
- Preheat your oven to 350°F.
- Place the salmon on a baking sheet or broiler pan. Baste with the Sesame-Ginger dressing that you set aside.
- Bake for 5 minutes, then add more of the dressing, if desired. Continue baking for 5-10 more minutes until the salmon is cooked through and flakes apart easily.
- To serve: divide the salad between 2 large bowls. Top each salad with a filet of salmon. Serve with additional Sesame-Ginger Dressing on the side. Garnish with sesame seeds, if desired.