Asian-Inspired Wasabi Salmon Salad with a Ginger Dressing (Paleo, Low-Carb)
I'm a HUGE fan of this tasty Asian-inspired wasabi salmon salad with a ginger dressing! Paleo, dairy-free, gluten-free, grain-free.
Servings: 4 people
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.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 257 calories, 11 g total fat, 18 g total carbs, 3 g fiber, 3 g sweetener (12 g net carbs), 22 g protein