Spicy Candied Salmon Salad with Ginger Honey Dressing
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
- Preheat oven to 425 degrees. Line a baking sheet with foil.
- 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.
- Add all ingredients for the salad in a large serving bowl then set aside.
- 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.
- 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!