Californian Hot Smoked Salmon Salad

Glazed hot smoked salmon served over a fresh spinach and tomato salad with a creamy ginger and soy dressing.

Healthy Lunch Seafood Salmon High Protein Salad

Estimated Nutrition

Calories

713.7

kcal / serving

2854.8 kcal total

Carbs

30.9g

per serving

123.6 g total

Fat

49.7g

per serving

198.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

tbsp

Soy Sauce

For the salmon glaze

200

Mayonnaise

Ready-made

2.5

tbsp

Soy Sauce

Light, for the dressing

tbsp

Rice Vinegar

Fruits

piece

Lime

Cut into wedges

Liquids

tsp

Water

NutsSeeds

Pine Nut

Toasted

bunch

Coriander

Leaves only

Other

tbsp

Honey

Clear

Seafood

piece

Salmon Fillet

150g each, hot smoked and cooked

Vegetables

Ginger

Fresh, peeled, and grated

400

Spinach

Baby leaves

100

Tomato

Sun-blushed

piece

Spring Onion

Finely sliced

Method

Preheat the oven to 180°C.

Garnish with lime wedges and coriander leaves.

Portion the salad into four bowls, add dressing, and top with salmon.

Mix spinach, tomatoes, pine nuts, and spring onions together.

Thin the dressing with water to the consistency of double cream.

Stir mayonnaise, soy sauce, sugar, and rice vinegar into the ginger juice.

Squeeze ginger juice through muslin into a bowl.

Brush the glaze onto salmon and bake on a tray for 6 minutes.

Boil honey and soy sauce in a pan for 3 minutes until thickened.