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Dressing being poured over salmon salad.
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Thai Ginger Basil Arugula Salmon Salad

Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 3
Author: Lexi

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

Notes

*This recipe was updated June, 2017.

Nutrition

Calories: 331kcal | Carbohydrates: 12g | Protein: 36.1g | Fat: 16.1g | Saturated Fat: 2.3g | Cholesterol: 78mg | Sodium: 110mg | Fiber: 1.1g | Sugar: 4.1g