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Asian style salad with salmon


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Rate this recipe 4/5 (3 Votes)


  • 1 lb salmon fillets
  • 6 Tbsp teriyaki sauce
  • 6 Tbsp vegetable oil
  • 2 limes
  • 1 Hot house cucumber
  • 1 small fennel bulb, trimmed
  • 2 cups packaged coleslaw mix
  • 3 green onions, sliced
  • 1/2 cup unsalted cashews, chopped
  • 2 Tbsp fish sauce
  • 2 Tbsp reduced-sodium soy sauce


Adapted from


Step 1

Rinse the salmon with cold water and pat dry. Combine the teriyaki sauce, 4 tbsps oil and the zest of 1 lime. Brush the mixture on the salmon and marinate 30 min., covered, in the refrigerator.
Meanwhile, cut the cucumber and fennel into very fine strips or slices. Combine with the coleslaw mix, 2/3 of the green onions and ¼ cup chopped cashews in a large bowl.
Make the dressing by whisking together the juice of both limes, the fish sauce and remaining oil. Pour over the salad. Let sit 30 min. covered, at room temperature. Toss occasionally.
Meanwhile, heat the remaining oil in a large skillet over medium high heat and sear the salmon, about 4 min. per side or until just done. Cool slightly and sprinkle with soy sauce. Using 2 forks, flake the salmon into large chunks.
Season the salad to taste with pepper, salt (in moderation) and more fish sauce, if desired. Divide among 4 dinner plates. Top with salmon chunks. Sprinkle with the remaining green onions and chopped cashews.

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