Don’t be deterred by the extra step involved in making this asian salad: the whole thing comes together in about 20 minutes and the full flavors will kick your taste buds into high gear! It’s perfect for a light and simple weekday dinner.
For the salad:
- 2 cups fresh spinach, roughly chopped
- 1/2 red cabbage, sliced into very thin strips
- 1 bunch red kale, destemmed and torn into small pieces
- 8 ounces sliced crimini mushrooms
- 2 carrot, sliced very thin (use a vegetable peeler)
- 1/2 cup shelled edamame
- black sesame seeds for garnish
For the dressing:
- 3 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 1? piece of fresh ginger, diced or grated
- 2 cloves fresh garlic, diced or grated
- 2 tablespoons sesame oil
- 1/2 cup avocado oil
- 1 tablespoon sesame seeds, lightly toasted
- 1 scallion, thinly sliced
For the fish:
- 1 pound uncooked salmon
- 1 tablespoon honey
- 1 tablespoon sriracha
- juice from 1/2 fresh lemon
- garlic salt and pepper to taste
- Place all ingredients except sesame seeds in a large serving bowl and toss to combine.
- In a small bowl, mix together vinegar, soy sauce, garlic, ginger and sugar and stir together until sugar is fully dissolved.
- With a whisk (or in a food processor) steadily mix ingredients while slowly pouring in oil in an even stream to emulsify. Once fully incorporated, add scallions and sesame seeds.
- Drizzle over prepared salad and toss lightly to mix.
- Preheat oven to 425 degrees. In a small mixing bowl, blend together all ingredients except salmon until thoroughly incorporated. Place fish on a baking sheet and top with the sauce. Bake for 15 minutes then set aside and allow to cool slightly. Flake apart and mix into the salad after the dressing has been mixed in; toss lightly to incorporate and garnish with sesame seeds.
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