Maple-Glazed Asian Salmon Salad

Fresh salmon is a terrific source of omega-3 fatty acids. The deeper the color, the more omega-3s it provides. Enjoy this easy to make salad for your health

December 16, 2010

2 tablespoons reduced-sodium soy sauce
1 tablespoon maple syrup
1 teaspoon asian toasted sesame oil
1/2 teaspoon grated fresh ginger
4 skinless salmon fillets (12 ounces)
2 tablespoons reduced-sodium soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
2 teaspoons canola oil
1 1/2 teaspoons asian toasted sesame oil
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon chili paste
8 cups torn romaine lettuce
1 cup bean sprouts
1 small red bell pepper, sliced into thin strips
1 cup snow peas, stringed and sliced diagonally into 1" pieces
1 cup white button mushrooms, thinly sliced
2 scallions, thinly sliced
1/2 cup chow mein noodles (optional)

1. To make the salmon: In a shallow dish, mix the soy sauce, maple syrup, sesame oil, and ginger. Coat a ridged grill pan with olive oil spray and warm over medium-high heat. Turn the salmon in the soy mixture to coat both sides. Grill the salmon, turning once and brushing with remaining soy sauce mixture, about 8 minutes, or until just opaque in the thickest part. Transfer to a plate.


2. To make the dressing: In a large bowl, whisk together the soy sauce, maple syrup, rice vinegar, canola and sesame oils, mustard, ginger, and chili paste.

3. To make the salad: Add the romaine, bean sprouts, bell pepper, snow peas, mushrooms, and scallions to the dressing. Toss to coat. Arrange the salad on 4 plates and top each with a piece of salmon. Sprinkle with chow mein noodles, if desired.

Nutritional Facts per serving
Calories 320.7 cal
Fat 16.8 g
Saturated Fat 2.8 g
Cholesterol 50.2 mg
Sodium 721.7 mg
Carbohydrates 21.3 g
Total Sugars 11 g
Dietary Fiber 4.5 g
Protein 22.4 g

Recipe courtesy of the Rodale Recipe Finder.