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Homemade Crispy Salmon Salad with Cabbage and Peanut Dressing photo

Crispy Salmon Salad with Cabbage and Peanut Dressing

A crunchy cabbage salad topped with pan-seared salmon and a creamy sesame-ginger peanut dressing.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings

Equipment

  • large nonstick skillet
  • Mixing Bowls
  • whisk or small blender
  • Cutting Board
  • Chef’s knife
  • Measuring spoons and cups
  • Spatula or tongs

Ingredients
  

  • 1 Tbsp avocado oil for searing salmon
  • 1 lb salmon chopped into bite-sized cubes (skin optional)
  • 3 Tbsp coconut aminos or soy sauce for salmon sauce
  • 2 Tbsp rice vinegar for salmon sauce
  • 4 large cloves garlic minced (for salmon sauce)
  • 2 tsp toasted sesame oil for salmon sauce
  • to taste sea salt
  • 4 cups green cabbage thinly sliced
  • 3 cups purple cabbage thinly sliced
  • 2 cups baby spinach chopped
  • 2 cups grated carrot
  • 1 red bell pepper cut into matchsticks
  • 5 stalks green onions chopped
  • 1 cup roasted cashews
  • 1/2 cup sliced almonds optional
  • 1/2 cup dried cranberries
  • 1/4 cup avocado oil or olive oil for dressing
  • 1 Tbsp toasted sesame oil for dressing
  • 3 Tbsp peanut butter or alternative nut/seed butter
  • 3 Tbsp coconut aminos or soy sauce for dressing
  • 1/4 cup rice vinegar for dressing
  • 2 Tbsp pure maple syrup
  • 1 small clove garlic peeled (for dressing)
  • 2 tsp fresh ginger peeled and grated (for dressing)

Instructions
 

  • Make the peanut dressing: combine 1/4 cup avocado or olive oil, 1 Tbsp toasted sesame oil, 3 Tbsp peanut butter, 3 Tbsp coconut aminos or soy sauce, 1/4 cup rice vinegar, 2 Tbsp maple syrup, 1 small clove garlic, and 2 tsp grated fresh ginger in a bowl or blender and whisk or blend until smooth and creamy; set aside or refrigerate until ready to use.
  • Whisk together the salmon sauce: in a small bowl mix 3 Tbsp coconut aminos (or soy sauce), 2 Tbsp rice vinegar, 4 minced large cloves garlic, and 2 tsp toasted sesame oil; set aside.
  • Prepare the salmon: pat 1 lb salmon dry, remove skin if desired, and cut into bite-sized cubes.
  • Heat 1 Tbsp avocado oil in a large nonstick skillet over medium-high heat until hot.
  • Add the salmon pieces skin-side down and cook undisturbed 2–4 minutes, then flip and brown another 2–4 minutes until two sides are deeply golden.
  • Pour the reserved salmon sauce into the skillet, gently swirl to coat the salmon, cover, and cook 5–6 minutes more, stirring or flipping occasionally, until salmon is cooked through (use a thermometer to check if desired).
  • Taste the cooked salmon and adjust seasoning with extra coconut aminos/soy sauce, rice vinegar, lemon juice, or sea salt as needed.
  • Prep the salad vegetables: thinly slice 4 cups green cabbage and 3 cups purple cabbage, chop 2 cups baby spinach, grate 2 cups carrot, cut 1 red bell pepper into matchsticks, and chop 5 green onions.
  • In a large bowl combine the cabbages, spinach, grated carrot, bell pepper, green onions, 1 cup roasted cashews, 1/2 cup sliced almonds (optional), and 1/2 cup dried cranberries.
  • Add desired amount of the peanut dressing to the salad and toss until everything is evenly coated.
  • Serve the salad on plates or bowls and top with the warm, sauced salmon; serve with lemon halves if desired.

Notes

  • Use spring greens or romaine instead of spinach if preferred.
  • You can substitute almond butter, tahini, cashew butter, or sunflower seed butter for the peanut butter.