Spicy Candied Salmon Salad with Ginger Honey Dressing

Prep Time 20 mins
Cook Time 10 mins
Total Time 0:30
Yields 4


    For the dressing

    • 2 garlic cloves, minced
    • 1 shallot, minced
    • 2 teaspoons grated ginger
    • 2 tablespoons honey
    • 1 teaspoon sriracha
    • 1 teaspoon sesame oil
    • 2 tablespoons coconut aminos
    • 3 tablespoons rice wine vinegar or coconut vinegar
    • 1/4 cup olive oil
    • pinch of salt and pepper

    For the salad

    • head of romaine lettuce, chopped
    • 2-3 mandarin oranges, peeled
    • 1 package of cole slaw mix (carrots, red cabbage, green cabbage)
    • 2-3 green onions, chopped
    • sliced almonds
    • 1 tablespoon black sesame seeds

    For the salmon

    • 1 pound salmon, cut into 4 filets
    • pinch of salt
    • 3 tablespoons sriracha
    • 2 tablespoons honey


    1. Preheat oven to 425 degrees. Line a baking sheet with foil.
    2. Place all ingredients for the dressing in a jar, close and shake well. Place in the fridge while you finish the rest of the salad.
    3. Add all ingredients for the salad in a large serving bowl then set aside.
    4. Lastly, mix together sriracha and honey. Place salmon filets on baking sheet and sprinkle with salt. Then use a brush to brush on the sriracha/honey mixture onto all the filets. Place in oven to bake for 8-10 minutes (this will depend on the thickness of your filets) to cook until medium.
    5. To make salad: pour dressing onto salad (whatever amount you prefer) and toss, top with salmon, green onions, sliced almonds and black sesame seeds. Easy as that!


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