Asian Salmon Salad

Asian Salmon Salad

"This easy and flavourful salad is perfect for a hearty lunch or a light dinner."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 340 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
  2. Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.

Footnotes

  • Twists:
  • Twist 1: For a leftover solution, use any extra dressing for another salad or as a glaze for grilled or baked chicken, pork or fish.
  • Twist 2: For a chicken variation, substitute 2 cups (500 mL) sliced grilled chicken for the salmon.
  • Twist 3: For a more authentically Asian salad, add 1 cup julienne sliced daikon (white Asian radish) for the red radish.

Reviews

Read all reviews 13
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I pretty much made this recipe as the directions indicated and my husband & I were pleased with the way it turned out. The dressing is unexpectedly delicious, I'll be using the leftovers to mari...

Most helpful critical review

It was ok would probably be better with fresh salmon

Most helpful
Most positive
Least positive
Newest

I pretty much made this recipe as the directions indicated and my husband & I were pleased with the way it turned out. The dressing is unexpectedly delicious, I'll be using the leftovers to mari...

I made this recipe with a few exceptions. I used fresh salmon and grilled it with a teriyaki sauce. The dressing is divine and I tripled it for my family. I placed on top of mixed greens, tomato...

Easy to make and a great summer salad.

I have made this dish about 10 times and it is a great work lunch staple. Using the Mason Jar method, I place the dressing at the bottom, followed by cucumber and radish, adding the carrots then...

This is a go-to salad for us. We make the dressing as-is, but we add about 1/2 tbsp of soy sauce for just a little extra salt/flavor kick. We sub the lime juice with lemon juice (whatever is ava...

easy. flavorful. different. LOVED it!

Absolutely delicious! The dressing had such a unique flavor that I had to make another batch to pour over the already delicious tasting salad. The fish and veggies were a perfect combination for...

I wasn't keen on the canned salmon texture; next time I will try fresh grilled salmon fillets. My cucumber was bad so I substituted Bamboo Shoots, which worked well. Also added Red Sweet Peppe...

Very good flavor. I think I'm going to try it with cooked shrimp next time. I think that will be good as well.

Other stories that may interest you