Thai Ginger Basil Arugula Salmon Salad

It’s finally feeling like Spring here in Boston! The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious, dinner is in order. 

I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad. I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. 
Thaigingersalmonbasilsalad8The basil flavor combined with the cucumber crunch, plus the marinated salmon and dressing… the result: a refreshing light salad with bold flavor!

Thai Ginger Salmon Basil Arugula Salad
Serves 2
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
  1. 2 tbsp coconut aminos
  2. 1 tbsp evoo
  3. 1 clove garlic, crushed
  4. 1 tbsp fresh grated ginger
  5. Dash red pepper flakes
Everything Else
  1. 1 lb. wild salmon
  2. 3 cups fresh arugula
  3. 1 cucumber, sliced thin
  4. 1/2 cup fresh basil
Ginger Dressing
  1. 1 tbsp extra-virgin olive oil
  2. 1 tbsp dijon mustard
  3. 1 tbsp organic coconut aminos (or soy sauce/tamari sauce)
  4. 1 tsp organic raw honey
  5. 1/4 of a lemon juiced
  6. 1 clove crushed garlic
  7. Dash of pepper
  8. 1 1/2 tbsp fresh grated ginger (more to taste)
  1. 1. Preheat oven to broil
  2. 2. Mix marinade ingredients in a bowl, place salmon in glass dish, cover with marinade and set aside
  3. 3. In a bowl, combine dressing ingredients; mix well and place in refrigerator until ready to use
  4. 4. Place salmon into oven for about 8 minutes
  5. 5. While salmon is cooking, slice cucumbers
  6. 6. In a large bowl add cucumbers, arugula, and basil
  7. 7. Remove salmon, let cool for 5 minutes, chop up and place on top of salad
  8. 8. Serve with dressing
Lexi's Clean Kitchen

Thaigingersalmonbasilsalad2Thaigingersalmonbasilsalad13What is your all-time favorite salad mix-ins?

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