This super delicious Asian style salad is made with a chunk of salmon filet. You can add other vegetables if you prefer, but don’t forget to make that delicious cashew dressing!

Asian salad with salm topshot

Asian salad with salmon

I first saw this delicious Asian salad with salmon when I was browsing through the book from Buck Naked Kitchen. It was slightly different and used ground meat instead of salmon, but I had a piece of salmon in the fridge and figured I could change the recipe to match the salmon. Instead of cooking the meat with the dressing, we used it to marinate the salmon instead.

I love quick and easy salads like this, although you do have to marinate the salmon for a bit. The hero of this salad if you ask me, is that cashew dressing. It is so good!

Asian salad with salmon

Delicious and vibrant

Charlotte, my friend, and I made this delicious fresh salad when we were having one of our famous cooking days. We also made a spicy bell pepper soup, but will share that later. After the salad we were kind of full, so you can definitely use this as a mean if you want.

Not everyone is fan of a salad for dinner, but I love it. When Tom and I still lived together it was always a point of discussion. He wanted the dinner to be warm. I think it is fine to have it cold. Especially during the summer months. Since I now live alone there is no one arguing so I just eat this for dinner 😉

The Asian flavors of this salad with salmon are mostly concentrated in the marinade of the salmon and in the cashew dressing.

Cashewdressing

Here in the Netherlands you can easily buy jars of cashew butter. I’m assuming you can buy it in other countries as well. The good news is that you can also very easily make cashew butter yourself. So if you can’t find it, make your own.

I always have a couple of jars of both the cashew butter, almond butter and tahin, as all three are great in dressings.

Close-up of the salad bowl

Through the salad goes buttercup lettuce. I love using that. You can substitute for any other kind of lettuce you like. I’m not a big fan of iceberg lettuce but if you are? Be my guest. It would work well here. You can also add other things to the salad such as tomatoes or cucumber. I loved it with just the carrot, lettuce and courgette.

Fresh herbs

For the herbs I used mint and cilantro. If you don’t like cilantro you can replace it in the Asian salad with salmon for any other herbs that you like. Think about chives or parsley for instance. For the dressing and the marinade I used coconut aminos but you can replace that for soy sauce if you prefer.

Asian salad with salmon and cashew dressing
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5 from 1 vote

Asian salad with salmon and cashew dressing

Delicious and super easy salad
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 2 people

Equipment

  • Stick blender

Ingredients

Marinade

  • 1 tsp lemon grass grated
  • 1/2 red onion chopped
  • 2 cloves garlic chopped
  • 1 tbsp ginger grated
  • 2 tbsp coconut aminos or soy
  • 2 tbsp fish sauce
  • 2 tbsp honey Leave out if doing a whole30
  • 1/2 tsp chili flakes

Salad

  • 250 gr salmon filet
  • 100 gr carrot julienne
  • 1 courgette julienne
  • 75 gr buttercup lettuce
  • 1 tbsp cilantro chopped
  • 100 gr cashewnuts roasted
  • 1 tbsp mint chopped

Cashew dressing

  • 75 gr cashew butter
  • 1 tsp garlic grated
  • 1/2 tsp ginger grated
  • 3 tbsp orange juice freshly squeezed
  • 2 tbsp coconut aminos
  • 1 tbsp lime juice
  • 1/2 tsp chili flakes
  • 1-2 tbsp water if needed
  • salt and pepper

Instructions

  • Start by making the marinade. Place all the ingredients together in a high measuring cup. Use a stick blender to create a smooth paste
  • Place the salmon fillet in a tray and pour the marinade on top. Cover and leave to marinate in the fridge for about an hour.
  • Make the cashew dressing by placing all the ingredients again in a high measuring cup. Use the stick blender to make a smooth dressing. if it is too thick you can add a bit of water to thin it. Add salt and pepper to taste.
  • Now use a large salad bowl and divide the buttercup lettuce. Add the zoodles, the carrot and the fresh herbs.
  • Bake the salmon fillets in a frying pan with some coconut oil, butter or olive oil and place on top of the salmon.
  • Finish with the roasted cashews and serve the dressing on the side.
Course: Salad
Cuisine: Asian
Keyword: carrot, courgette, salmon
Diet: Gluten free, no eggs, Paleo
Author: Edited from Buck Naked Kitchen

Nutrition Information

Calories: 856kcal, Carbohydrates: 67g, Protein: 45g, Fat: 49g, Saturated Fat: 9g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 26g, Cholesterol: 69mg, Sodium: 2223mg, Potassium: 1888mg, Fiber: 7g, Sugar: 30g, Vitamin A: 10315IU, Vitamin C: 42mg, Calcium: 133mg, Iron: 8mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

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