Thai Salmon Salad

By Lee Funke

8/3/2022

Our veggie-packed Thai Salmon Salad made with miso paste, fresh ginger, tons of veggies, and the most amazing sesame maple roasted cashews. Talk about all my favorite things in one salad! If you’re all about packing in protein, veggies, and healthy fats all into one meal, then you are going to adore this Thai Salmon Salad.

Why Make This Salad

Healthy Fats: salmon packs all the omega-3 fatty acids and cashews are also rich in healthy fats.
One-Pan Roasting: In addition to a cutting board, and a small bowl all, you need is 1 pan to roast both the salmon and the cashews. Heck yeah!
Fresh Flavor: there’s no need to cake this salad with tons of dressing, sugar, or additives because most of the flavor is going to come from the salmon and fresh veggies.

The Marinade

What you need

grapeseed oil (or any other neutral oil)
sesame oil
white miso paste
water
freshly grated ginger
red chili sauce

What else you need:

Salmon

Veggies

carrot sticks
snow peas
English cucumbers
red bell pepper
red onion

Cashews

More Salads to Try

Avocado Tuna Salad
Thai Peanut Chicken Salad
Simple Asian Salad
ALL Salads

More Salmon Recipes

Honey Sriracha Salmon
Lemon butter Seared Salmon
Maple Ginger Baked Salmon
Sous Vide Salmon

Ingredients1x2x3x

Salmon

▢ 4 4-oz. salmon filets
▢ 3 tablespoons grapeseed oil , or any other neutral oil
▢ 1 teaspoon sesame oil
▢ 2 teaspoons white miso paste
▢ 1 tablespoon water
▢ 1/4 teaspoon fresh grated ginger
▢ 1/4 teaspoon red chili sauce

Cashews

▢ 1/2 cup whole cashews
▢ 1 tablespoon maple syrup
▢ 2 teaspoons black sesame seeds , or white

Salad

▢ 1 cup carrot sticks
▢ 1 cup chopped snow peas
▢ 1 cup sliced English cucumbers
▢ 1 large red bell pepper , diced
▢ 1/2 small red onion , minced
▢ 1/4 cup chopped cilantro
▢ 1/4 teaspoon salt
▢ 8 cups greens , baby kale, spinach, arugula, etc.

Salad Dressing

▢ 3 tablespoons olive oil
▢ 1/2 tablespoon lemon juice
▢ 1/8 teaspoon white miso paste
▢ 1/4 teaspoon fresh grated ginger
▢ 1.5 teaspoons maple syrup

Instructions

Begin by whisking together all of the ingredients for the salmon marinade in a small bowl. Set aside.
Next, remove the moisture from each salmon filet by blotting each side of the salmon with paper towel. Then, place the salmon in a bowl or on a plate skin-side up.
Pour the marinade over the salmon filets and let the salmon marinate for at least 15 minutes.*
While salmon is marinating, preheat the oven to 400ºF and spray a baking sheet with nonstick cooking spray.
Then, prepare the salad and dressing. Place all salad ingredients into a large bowl. Toss ingredients together and set aside. Place all of the ingredients for the dressing into a jar and shake to comebine. Then drizzle the salad with dressing and toss. Set aside.**
Once the salmon has marinated, place salmon filets onto one half of a greased baking sheet skin side down and bake for 10 minutes.
While the salmon is baking, prepare the cashews. Place cashews in a small bowl and drizzle them with maple syrup. Stir the cashews and the maple syrup together until the cashews are coated. Sprinkle with sesame seeds and toss again. Set aside.
Next, remove the baking sheet from the oven after 10 minutes and spread the cashews out on the empty half of the baking sheet and bake for an additional 7-10 minutes.
Remove baking sheet from the oven and let salmon cool for about 5 minutes. Then flake the salmon into chunks with two forks.
To assemble the salad, evenly distribute the salad into four separate bowls and top each salad with salmon and cashews. Enjoy!

Tips & Notes

*The longer you marinate the salmon, the more flavorful it will be.
**If you are meal prepping this recipe, wait to add the greens and dressing until immediately before serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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