Need some new salad recipes? I got you 😉 👇
This salmon salad 🥗 was inspired by the edamame noodles 🍜 I received at the Natural Expo West conference this year!
If you’ve never had them, I highly recommend giving them a try! They cook in 3 min and taste amazing 🤤
They’re also packed full of plant 🌱 protein and gut loving fiber😍
This salad makes a great weeknight dinner and the leftovers pack well for lunch 🥙 the next day. 🗓
Yields 2 servings
Here's what you'll need:
Wild caught coho salmon (1 lb)
3 cloves garlic, chopped
2 tsp ginger, grated
1 teaspoon horseradish
2 tablespoon maple syrup
2 tablespoon sesame oil + 1 tablespoon
1 teaspoon yuzu paste
2 tablespoon tamari (soy or coconut aminos)
4 tablespoons rice wine vinegar
1/8th red pepper flakes
1 cup shredded carrots
1 cup red cabbage
1/2 cup cucumber ribbons
Toppings (optional) sesame seeds and furikake, lemon wedge
Mix all marinade ingredients and whisk. Reserve a portion of the marinade for the dressing. Place skinless salmon in marinade and refrigerate for at least 30 minutes.
While salmon is marinating, cook edamame noodles per package instructions (be sure to drain, rinse with cold water and cool).
Cook salmon for 3-5 minutes, until desired doneness. Cool for at least 30 minutes.
Next, prep salad ingredients and add salmon, noodles, and toppings, along with reserved dressing. Enjoy!