Low Carb Asian Salmon Salad
⏱ Prep: 15 min🍳 Cook: 12 min✅ Ready: 27 min
463
Calories
8.2g
Net Carbs
32.9g
Protein
32.9g
Fat
⏱ Prep: 15 min🔥 Cook: 12 min⏰ Ready: 27 min
How to Make It
Step 1
Preheat an oven to 400F. In the meantime, wash lettuce and spin dry.
Step 2
Cut lettuce into bite-sized pieces.
Step 3
Slice cucumber in half lengthwise and then cut in the other direction into ⅛”-¼” slices. Slice the scallions.
Step 4
Prepare the vinaigrette by combining the lime juice, vinegar, soy sauce (or coconut aminos, sea salt, sesame oil, grated garlic and grated ginger together with a whisk.
Step 5
Roast the salmon for 12-14 minutes until the internal temperature reaches 145 F.
Step 6
To assemble the salads, place half of the lettuce on each plate. Add half of cucumbers on the side. Crumble the salmon and place it on top of the lettuce with half of the chopped scallions. Drizzle with half of the vinaigrette. Serve immediately.
Ingredients
- Artisan Lettuces Heads by Tanimura & Antle – 7 ounce
- Blackened Pre-seasoned Atlantic Salmon Fillets By C Wirthy & Co – 2 fillet
- Scallions – 3 medium – 4 1/8″ long
- Cucumber – 8 ounce
- Lime Juice Raw – 2 tablespoon
- Extra Virgin Olive Oil – 2 tablespoon
- Rice Vinegar – 1 teaspoon
- Tamari Sauce – 1 teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Sesame Seed Oil by Dynasty – ½ teaspoon
- Garlic – 1 clove
- Ginger – 1 teaspoon