This Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts is deliciously light yet perfect as a main course salad.
Although I do love to cook, there are definitely days when I want a break from cooking. Typically, I cook throughout the week and then we either go out or take out on the weekend. However, knowing how to cook and loving to eat good food has its downside sometimes. This past weekend, I was feeling lazy and we ordered takeout from a local Italian restaurant. My son has quite the palate for a 13-year old. He loves to eat and he loves good food, which makes him a very picky eater when it comes to takeout. So, when he tasted the pasta carbonara that he ordered and got a stomach ache after just a few bites (it was way too heavy on cream and butter), I resorted to reheating some leftover pasta with meat sauce. I could have saved myself a lot of money and aggravation if I had done that to begin with. Lesson learned.
The day after that fiasco, I was craving a Chopped Salmon Arugula Walnut Salad with Wasabi Dressing from a local restaurant. Feeling annoyed that I had spent more than I should have on a dinner that got thrown out the night before, I decided to make my own version of this salmon salad at home.
The dressing has no oil in it so it is extra light – just five ingredients, including fresh squeezed orange juice which adds brightness to this salad.
I made a few alterations from the original version I made four years ago. After doing the Daniel Plan, I have really cut back on eating carbs, so this version has no brown rice. I also switched up the salad by adding some napa cabbage which is naturally sweet and compliments the bitterness in the arugula.
The marinade for the salmon is delectable and I highly recommend spooning some of the extra marinade on top of the salmon before and after baking.
Give this Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts a try – it’s filling enough as a main course salad, but actually very light.
- 12 ounces salmon filet
- 2 tablespoons gluten free soy sauce
- 2 tablespoons mirin
- 2 tablespoons honey
- ½ cup raw walnuts
- 1 tablespoon organic sugar
- 1 teaspoon prepared wasabi
- 1 teaspoon gluten-free soy sauce
- 2 tablespoons fresh orange juice
- 3 teaspoons rice vinegar
- 3 teaspoons honey
- 4 cups baby arugula
- 4 cups napa cabbage, thinly sliced
- 2 cups fresh mango, diced
- 4 teaspoon toasted sesame seeds, for garnish
- Preheat oven to 400 degrees. Mix together soy sauce, mirin and honey in a small bowl. Place salmon in a pie dish. Pour marinade on top and let sit 10-15 minutes. Bake 12-15 minutes, until just cooked through. Cooking time will depend on how thick the salmon is. Remove from oven and set aside.
- Place walnuts and sugar in a small non-stick saucepan. Heat on medium heat until sugar melts. Reduce heat to medium low and toss walnuts in melted sugar until coated and toasted. Remove from heat to cool; chop and set side.
- In a small bowl, whisk together wasabi, soy sauce, orange juice, rice vinegar and honey.
- In a large bowl, toss together arugula, napa cabbage, and mango. Drizzle on dressing to coat lightly. Divide salad among 4 salad bowls. Break cooked salmon into pieces and place on top. Sprinkle candied walnuts and sesame seeds on top. Serve extra dressing on the side.