Maple-Glazed Asian Salmon Salad

By VegasBartender

Ingredients

• SALMON
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon asian toasted sesame oil
• 1/2 teaspoon grated fresh ginger
• 4 skinless salmon fillets (12 ounces)
• Dressing
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 2 teaspoons canola oil
• 1 1/2 teaspoons asian toasted sesame oil
• 1 1/2 teaspoons dijon mustard
• 1 1/2 teaspoons grated fresh ginger
• 1/4 teaspoon chili paste
• Salad
• 8 cups torn romaine lettuce
• 1 cup bean sprouts
• 1 small red bell pepper, sliced into thin strips
• 1 cup snow peas, stringed and sliced diagonally into 1" pieces
• 1 cup white button mushrooms, thinly sliced
• 2 scallions, thinly sliced
• 1/2 cup chow mein noodles (optional)

Details

Servings 1
Adapted from organicgardening.com

Preparation

Step 1

1. To make the salmon: In a shallow dish, mix the soy sauce, maple syrup, sesame oil, and ginger. Coat a ridged grill pan with olive oil spray and warm over medium-high heat. Turn the salmon in the soy mixture to coat both sides. Grill the salmon, turning once and brushing with remaining soy sauce mixture, about 8 minutes, or until just opaque in the thickest part. Transfer to a plate.

2. To make the dressing: In a large bowl, whisk together the soy sauce, maple syrup, rice vinegar, canola and sesame oils, mustard, ginger, and chili paste.

3. To make the salad: Add the romaine, bean sprouts, bell pepper, snow peas, mushrooms, and scallions to the dressing. Toss to coat. Arrange the salad on 4 plates and top each with a piece of salmon. Sprinkle with chow mein noodles, if desired.