Asian Salmon Salad Lettuce Cups
Asian chicken salads have permeated the menus of many family restaurants. While the name is deceptively healthy, generous extras such as fried noodles and sodium-tsunami dressings make these salads less nutritional. This healthier incarnation swaps out ho-hum chicken for buttery salmon served on a bed of perfectly dressed vegetables. You can also prepare the salmon on the grill for added summer flair.
1 lb (450 g) wild salmon
2 Tbsp (30 mL) grapeseed oil or peanut oil
1/2 cup (125 mL) thinly sliced shallots
1 large carrot, shredded
1 1/2 cups (350 mL) shredded daikon radish
1 red bell pepper, thinly sliced
1 cup (250 mL) snow peas, sliced into thirds
3 green onions, thinly sliced
1/4 cup (60 mL) Thai basil or mint, chopped
1/4 cup (60 mL) orange juice
1 Tbsp (15 mL) rice vinegar
2 tsp (10 mL) sesame oil
2 tsp (10 mL) reduced-sodium soy sauce
2 tsp (10 mL) Asian chili-garlic sauce
1/2 in (1.25 cm) piece ginger, grated
8 napa cabbage leaves, tough ends trimmed
Preheat oven to 400 F (200 C). Season salmon with salt and pepper and place fish on parchment paper-lined baking sheet. Bake until just cooked through, about 12 minutes. Break apart flesh with fork.
Heat grapeseed or peanut oil in large skillet or wok over medium heat. Add shallots; cook, stirring often, until golden brown, about 8 minutes. Remove with slotted spoon, place on paper towel-lined plate or cutting board, and allow to cool. Shallots will crisp as they cool.
In large bowl, toss together carrot, daikon, red bell pepper, snow peas, green onions, and basil or mint. In small bowl, whisk together orange juice, vinegar, sesame oil, soy sauce, chili-garlic sauce, and ginger. Toss dressing with carrot mixture.
Divide carrot mixture among cabbage leaves and top with chunks of salmon and fried shallots.
Serves 4.
Each serving contains: 362 calories; 29 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 20 g total carbohydrates (9 g sugars, 4 g fibre); 197 mg sodium
source: "Raise the Salad Bar", alive #381, July 2014
Asian Salmon Salad Lettuce Cups
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
