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This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!
Dairy-free, Grain-free, Nut-free, paleo-friendly, low-carb and whole30 compliant… does it get any better than that? The perfect light and healthy meal for any day of the week!
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 filled with healthy fats 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. It complements this dish perfectly and is so so delicious with the salmon and cucumber!
The basil flavor combined with the crunchy cucumber, ginger marinated salmon, and dressing = a refreshing light salad with bold flavor!
What is your all-time favorite salad mix-in?
Thai Ginger Basil Arugula Salmon Salad
Ingredients
Marinade:
- 2 tablespoon coconut aminos
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic crushed
- 1 tablespoon fresh grated ginger
- Dash red pepper flakes
- Optional: 1 tablespoon sesame seeds
Everything Else:
- 1 lb. wild salmon
- 3 cups fresh arugula
- 1 cucumber sliced thin
- 1/2 cup fresh basil
Ginger Dressing:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon organic coconut aminos or soy sauce/tamari sauce
- 1 teaspoon organic raw honey omit for Whole30
- 1/2 lemon juiced
- 1 clove crushed garlic
- Dash of pepper
- 1 1/2 tablespoons fresh grated ginger more to taste
Instructions
- Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
- In a medium mixing bowl, mix marinade ingredients. Pat salmon dry and season with salt and pepper. Place in the bowl and cover with marinade ingredients. Set aside in the fridge until the oven is ready. You can also leave the salmon to marinate overnight.
- Place salmon in the oven for 8-10 minutes, or until fully cooked through.
- In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
- Once salmon is done, let cool for 5 minutes.
- Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!
- Serve with dressing
This isn’t Whole30 compliant. It includes honey. Just FYI.
Hi Carrie! Kelli here, part of the LCK team. Thanks for that error by omission: we’ve updated to say omit honey if doing a Whole30!
This was amazing! Previous to this we were addicted to your Maple Glazed Salmon but I wanted to add something new and tried this. Was a huge hit with the kids. I love that you marinade ahead of time and I can prep the salad so it comes together fast on busy nights. Dressing was awesome!
made this last night! it was absolutely delicious!!!!! thank you!
YUM I love the idea of mustard in a ginger dressing…mainly because I’m obsessed with ginger! This might have to be our friday dinner this week 🙂
Gorgeous salad Lexi! My husband loves Salmon, so maybe this will make him eat his greens! Pinned
Drooling!!
Loving the salmon with ginger, such an awesome combination. I love to add lemon to my salads it makes them feel so fresh!
This looks delicious!
looks great!! love salmon.