Rainbow Asian Salmon Salad

Whoa … I apologize for the negligent posting lately! Life has become busier than usual, but I see the light at the end of the tunnel as several obligations are coming to a close. Yeah. I’m one of those that commit to way too many things even as my mind is saying, “don’t do that!” That’s a life resolution I’m working on improving with each passing year … to spend as much time as possible doing the things I love. Which I suppose explains why my career path has been far from trajectory. I can’t stomach spending my life doing something I don’t love. Can’t do it. Life is too short. Too valuable. In any event,  I’m hoping to get back to my normal posting and provide you with many more quick and healthy recipes. This recipe is a great start at an apology after a few weeks away … the colors are brilliant, the veggies pop with great texture, and the salmon is sweet and rich. Altogether a great combination of filling flavor and nutrition. Enjoy!

Sustainable salmon? Follow this link for more information. I love this source for purchasing wild Alaskan salmon.


  • 1 cup frozen shelled edamame
  • 1/2 lb. fresh snow peas
  • Fresh cracked pepper, optional
  • 2 tsp. finely grated lime zest
  • 2 tbsp. fresh lime juice
  • 1 tbsp. honey
  • 1 tbsp. plus 2 tsp. low-sodium soy sauce
  • 1 tbsp. toasted sesame oil
  • 1/2 tbsp. fresh grated ginger
  • Salmon fillets (you can cook either small personal fillets or one large fillet to cut; skin on or removed is okay, just remove skin before serving)
  • 1 head red cabbage, cored and thinly sliced
  • 1 cucumber, thinly sliced
  • 1 small bunch of scallions, thinly sliced
  • Toasted sesame seeds to garnish, optional


  1. Cook the edamame according to the package instructions. Drain and set aside.
  2. Steam the snow peas a minute or two until crisp tender.
  3. Heat broiler with rack about 4-6 inches from heat. Rinse and pat dry the salmon. Sprinkle with fresh cracked pepper if desired.
  4. In a small bowl, whisk together the lime zest, honey, and 2 tsp. soy sauce. Line a baking sheet with parchment or foil and coat with cooking spray. Place the salmon on the baking sheet and brush with the honey glaze.
  5. In a small bowl, whisk together the lime juice, 1 tbsp. soy sauce, sesame oil, and ginger. Taste and adjust as needed for desired dressing flavor.
  6. Broil until the salmon is browned and opaque throughout, about 5 minutes depending on the thickness and type of salmon. Let cool slightly and using a fork, flake the fish into small pieces.
  7. Arrange the cabbage, cucumber, scallions, edamame, and snow peas in bowls or plates. Top with the warm salmon. Drizzle with dressing and top with toasted sesame seeds.

Serves: 4

Recipe source: Original

Time: 30 minutes


One thought on “Rainbow Asian Salmon Salad

  1. GiGi Eats Celebrities February 22, 2012 / 1:13 AM

    Now that is MY KIND OF SALAD!!!!! YUM! 🙂 Salmon is my ultimate… and Asian food, oh yes!

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