alive logo

Asian Salmon Salad Lettuce Cups


    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




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.