Asian Salmon Salad
Here is an great easy way to get some Omega-3’s in your day. Trader Joe’s sells wild pink salmon in the can inexpensively so make it a pantry staple and whip up this salad for lunch or dinner when you are short on time.
Ingredients:
1 (7 ½ ounce) can wild pink salmon (remove any bones)
½ teaspoon grated fresh ginger
1 teaspoon fresh lime juice
1 Tablespoon finely chopped scallions ( green parts only)
½ teaspoon sea salt
1 teaspoon sesame oil
Place the salmon in a small bowl and use a fork to break it up. Add the ginger, lime juice, scallions, salt and sesame oil. Mix well and taste (does it need more lime? Salt?).
Serve on top of salad greens, in a whole grain wrap with more veggies or with whole grain crackers.
Makes 4 servings. Per serving: Calories: 87, Total Fat: 5g, Protein: 10g
Recipe from One Bite at a Time Cookbook, 2nd edition, 2008, Rebecca Katz
This sounds perfect, and easy. I can’t wait to try it and eat it all the time. I am a creature of habit when it comes to food. This is going to be yummy! Thanks Food NE/RD!
Making healthy food options a habit is a good thing! Let me know how you like the recipe…if you don’t have scallions around any onion/scallion/celery/crunchy like food (finely chopped) will do.
Hi Tali ! Just finished my Asian Salmon Salad lunch (on a bed of spinach) & it was super tasty. The sesame/ginger/lime trio really puts it over the top. 🙂
If you feel like writing about it at some point I’m curious to know the in’s and outs of picking canned fish from a nutrition standpoint. Tuna, Albacore, Salmon, and (eek!) Sardines. Water or oil? Wild or Farm?
Looking forward to trying my next Food Ne/RD recipe!
Kudos!
A.
Glad you like the recipe Aaron. Love that you had it on spinach- did you know that spinach is a good source of fiber, vitamin K, Calcium, Iron, Folate and vitamin A. So make that combo one of your easy lunch go-to combos!
Thanks for your ? on canned fish- its a good one. I will be sure to post on that next week (this week I have some nutty deadlines).
More recipes next week too 🙂
[…] some basics we covered in our “New Pantry, New Year” class. At the end of the class we made the Asian Salmon Salad and for vegetarians we substituted Black Soy Beans. It seemed to be a […]
[…] some basics we covered in our “New Pantry, New Year” class. At the end of the class we made the Asian Salmon Salad and for vegetarians we substituted Black Soy Beans. It seemed to be a […]