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Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts Recipe

April 3, 2019 by Jeanette 2 Comments

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Asian Salmon Arugula Salad

This Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts is deliciously light yet perfect as a main course salad. 371 calories/serving; 8 Freestyle points/serving.

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for 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 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.

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for a main course salad

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.

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for a main course 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.

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for a main course salad

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.

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for a main course salad

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.

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for a main course salad
Print

Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 371 kcal

Ingredients

Teriyaki Salmon

  • 12 ounces salmon filet
  • 2 tablespoons gluten free soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons honey

Candied Walnuts

  • 1/2 cup raw walnuts
  • 1 tablespoon organic sugar

Orange Wasabi Dressing

  • 1 teaspoon prepared wasabi
  • 1 teaspoon gluten-free soy sauce
  • 2 tablespoons fresh orange juice
  • 3 teaspoons rice vinegar
  • 3 teaspoons honey

Salad

  • 4 cups baby arugula
  • 4 cups napa cabbage thinly sliced
  • 2 cups fresh mango diced
  • 4 teaspoon toasted sesame seeds for garnish

Instructions

Teriyaki Salmon

  1. 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.

Candied Walnuts

  1. 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.

Orange Wasabi Dressing

  1. In a small bowl, whisk together wasabi, soy sauce, orange juice, rice vinegar and honey.

Salad

  1. 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.

Recipe Notes

8 Freestyle points/serving.

Nutrition Facts
Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts
Amount Per Serving
Calories 371 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Cholesterol 46mg15%
Sodium 699mg30%
Potassium 805mg23%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 31g34%
Protein 22g44%
Vitamin A 1505IU30%
Vitamin C 45.4mg55%
Calcium 107mg11%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts, you might also like:

Walnut Crusted Seared Wasabi Salmon with Warm Napa Cabbage Salad

Walnut Crusted Seared Wasabi Salmon © Jeanette's Healthy Living

 

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Filed Under: Asian, Clean Eating, dairy-free, Fish, gluten-free, New Year, Seafood Tagged With: arugula, Asian salad, mango, napa cabbage, salad, salmon, salmon seafood, wasabi dressing

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Comments

  1. Angie@Angie's Recipes says

    April 18, 2016 at 5:30 am

    Everything you make is so beautifully presented, Jeanette. I love this scrumptious salad.

    Reply
  2. Rebecca @ Strength and Sunshine says

    April 18, 2016 at 4:02 pm

    O this is perfect!! I never really do anything with wasabi but with the sweet mango and walnuts, that’s perfect!

    Reply

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