Crispy Salmon Salad Recipe – Learn Like A Pro


Crispy Salmon Salad Recipe – Learn Like A Pro :- This is a recipe for an entree salad that is not only fresh and healthful, but also big and potent! This Crispy Salmon Salad is packed with a wide variety of delectable ingredients, each of which possesses an exceptional texture, flavour, and nutritional value! During the warm summer months, it is bound to become one of the salads that you enjoy eating the most.

 

Crispy Salmon Salad Recipe – Learn Like A Pro

Crispy Salmon Salad Recipe - Learn Like A Pro
Crispy Salmon Salad Recipe – Learn Like A Pro

 

INGREDIENTS

Crispy Salmon:

  • 1 Tbsp avocado oil
  • 1 lb salmon, chopped into bite-sized cubes
  • 3 Tbsp coconut aminos or soy sauce
  • 2 Tbsp rice vinegar
  • 4 large cloves garlic, minced
  • 2 tsp toasted sesame oil
  • Sea salt to taste

For The Salad:

  • 4 cups green cabbage, thinly sliced
  • 3 cups purple cabbage, thinly sliced
  • 2 cups baby spinach, chopped*
  • 2 cups grated carrot
  • 1 red bell pepper, cut into matchsticks
  • 5 green onions, chopped
  • 1 cup roasted cashews
  • 1/2 cup sliced almonds, optional
  • ½ cup dried cranberries

Peanut Salad Dressing:

  • ¼ cup avocado oil or olive oil
  • 1 Tbsps. toasted sesame oil
  • 3 Tbsps. peanut butter**
  • 3 Tbsps. coconut amino or soy sauce
  • ¼ cup rice vinegar
  • 2 Tbsps. pure maple syrup
  • 1 small clove garlic, peeled
  • 2 tsp fresh ginger, peeled and grated 

 

See More :- 6 Low-Calorie, High-Fiber Snacks for Weight Loss -learn Like A Pro

INSTRUCTIONS

Prepare the Dressing:

  • All of the dressing’s parts should be put into a small bowl or measuring cup. Mix them with a whisk until you get a creamy sauce.
  • You can make the dressing in a small mixer like a Magic Bullet or Nutribullet.
  • Until you’re ready to use it, keep the dressing in the fridge in a jar that won’t let air in.

 

How to make the salmon crispy:

  • Put the coconut aminos, sesame oil, garlic, and rice vinegar in a small bowl or measuring cup and mix them together with a whisk. Leave out until you’re ready to use.
  • Put the fish on a cutting board after taking it out of the package. Use a paper towel to wipe off any extra water.

 

  • Use a sharp knife to cut the salmon into cubes. You can cut off the skin of the salmon and throw it away before you chop it if you don’t want the skin. There’s something crunchy about salmon that I like about leaving the skin on.
  • Allow the large nonstick pan to heat up for a few minutes over medium-high heat. Add the avocado oil and heat it up.

 

  • Place the salmon skin side down on the hot surface of the pan with care. Leave the pieces to cook for two to four minutes without touching them. Then, flip them over and cook for another two to four minutes, or until both sides are a deep golden brown.
  • It’s important to make sure that all of the salmon is covered in sauce after adding the sauce to the pan. Put the lid on the pan and cook for another 5 to 6 minutes, tossing and flipping the salmon every now and then, until it’s fully cooked. The FDA says that salmon is done when it hits 130 degrees Fahrenheit across the middle. Use a meat if you want to.

 

  • put the thermometer into the biggest pieces of fish to check them one at a time. The exact cooking time will depend on how big the salmon chunks are, how hot they are when they go into the pan, and how done you like them.
  • To make the salmon taste better, add more soy sauce, rice vinegar, fresh lime juice, or coconut aminos. Also, add a little sea salt.

Put together the salad:

  • Cut or grate the salad veggies. To grate the cabbage and carrots, you can use a food processor tool that lets you do that.
  • Put all of the salad ingredients into a big bowl, except for the cooked salmon. 3. Put the peanut dressing on top and toss until everything is covered in it. It can have as much or as little peanut sauce as you like.
  • Put the salad on big bowls or plates and top it with the cooked salmon. If you want, you can serve the salad with lemon halves so that you can drizzle fresh lemon juice over it.

 

 

Nutrition

  • Serving: 1 Serving (of 4)
  • Calories: 700 kcal
  • Carbohydrates: 61 g
  • Protein: 37 g
  • Fat: 33 g
  • Saturated Fat: 6 g
  • Polyunsaturated Fat: 8 g
  • Cholesterol: 57 mg
  • Sodium: 1006 mg
  • Fiber: 12 g
  • Sugar: 36 g

 

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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