I’m a HUGE fan of this tasty Asian-inspired wasabi salmon salad with a ginger dressing! Paleo, dairy-free, gluten-free, grain-free.
Om nom nom
I used to live by this little restaurant in Connecticut called The Little Pub, and they have my ALL-TIME favorite salad there, a Thai sesame salad, which I based my inspiration for this salad on.
Those guys totally knocked it out of the park with their salad, and mine definitely hits on the notes of theirs, but it’s got a totally different vibe than theirs.
I’m ok with that, because my goal was to create mine with my health and ingredients I don’t react to, in mind.
So if you’re looking for a delicious salad recipe, with several different delicious flavors that all blend super well together, then this salad is perfect for you!
I’ll try some, thanks!
To make this tasty salad, you’ll want to prep the dressings first. The main dressing for the salad is a ginger citrus dressing that I posted recently.
For drizzling on top of the salmon, you’ll also want to make this wasabi sauce, which is definitely my favorite part of this salad.
You’ll want to bake the salmon (or pan fry, if you choose) until it reaches 145F (63C) in the middle. Before baking, I sprinkled sesame seeds and salt on top of mine.
While the salmon is baking, you can assemble the salad ingredients in a nice bowl, then drizzle with the salad dressing.
After the salmon is done and cooled, place on top of the salad and drizzle with the wasabi sauce. I topped mine off with a squeeze of lime juice and was a happy camper!
Can I use another sauce or top my salmon with something else?
Be my guest! If wasabi is not your thing, feel free to use something else or omit it. If you do customize the recipe and it doesn’t turn out well, I do ask that you refrain from leaving a negative review, but constructive feedback is always welcome!
Does this store well in the fridge?
You could definitely store it overnight, if you want to make ahead. However, I would recommend not adding the dressing until you are ready to serve, so the lettuce does not wilt.
Also, if you want the salmon to be warm, be sure to reheat it before consuming. However, it does taste good either hot or cold, in my opinion.
If you give this Asian-inspired wasabi salmon salad a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
Here are the other recipes you’ll need for this recipe:
Asian-Inspired Wasabi Salmon Salad with a Ginger Dressing (Paleo, Low-Carb)
Ingredients
Sauces
- 2 batches wasabi sauce click for wasabi sauce recipe
- 1 batch ginger citrus sauce click for ginger citrus sauce
Salmon
- 1 16 oz salmon fillet sliced into 4 servings
- 1/2 teaspoon sesame seeds
- pinch Salt
Salad
- 1 large head lettuce of choice
- 8 oz cherry tomatoes
- 1 large cucumber, sliced and skin removed if desired
- 4 4 oz cups no-sugar added mandarin oranges I like the Dole brand, which as no artificial sweetener added
- squeeze of lime, if desired
Instructions
- Preheat oven to 450F.
- Prep sauces and set aside. These can be made ahead of time to speed up the process.
- Slice salmon into four servings. Place on a baking sheet, and sprinkle with salt and sesame seeds. Place in oven and bake for 12-14 minutes, or until internal temperature reaches right around 145F.
- While salmon is cooking, prep salad by chopping lettuce and cucumber. To a bowl, add chopped greens, tomatoes, cucumber and mandarin oranges. Add in ginger citrus dressing and toss to coat. Alternatively, you can drizzle the dressing over each individual serving bowl.
- Once salmon is done, remove from oven and allow to cool for a few minutes. Drizzle with the wasabi sauce. Place salmon on top of salad, add a squeeze of lime if desired, and enjoy.
