Asian Salmon Salad Bowls
Ingredients
- 1 cup water
- ¾ cup chopped green onions, divided
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp minced ginger
- 4 cloves garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- 6 (5-oz) salmon fillets
- 1 (10-oz) pkg chopped romaine lettuce
- 1 cup orange sections
- 1 (2.25-oz) pkg sliced almonds
- ½ English cucumber, sliced
- 1 cup no-sugar-added sesame ginger vinaigrette
Instructions
- Bring 1 cup water, ½ cup onions, soy sauce, ginger, garlic, salt, and pepper to a boil in a large saucepan over medium-high heat; reduce heat to medium.
- Add salmon to pan. Cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove fish, discarding liquid, and refrigerate at least 1 hour.
- Arrange lettuce on plates. Top with oranges, nuts, cucumber, ¼ cup onions, and salmon. Drizzle with vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
436
|
436
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 35 | 35 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 361 | 361 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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