Salmon Arugula Walnut Salad with Wasabi Vinaigrette
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings2
Ingredients
Salmon
6ouncesfresh salmon fillet
1tablespoonsoy sauce
1tablespoonmirin
1tablespoonhoney
Sugared Walnuts
1/2cupraw walnuts
1tablespoonorganic sugar
Wasabi Vinaigrette
1/2teaspoonprepared wasabi
1/2teaspoonsoy sauce
1tablespoonsfresh orange juice
1 1/2teaspoonsrice wine vinegar
1 1/2teaspoonshoney
Salad
4cupsfinely chopped baby arugula
1/2cupfinely chopped mango
1/2cupfinely chopped jicama
1cupcooked brown ricewarmed up
toasted sesame seedsfor garnish
Instructions
Salmon
Preheat oven to 400 degrees. Mix soy sauce, honey and mirin together in a bowl. Place salmon in bowl and toss to cover with sauce. Let marinade for 10-15 minutes. Bake salmon about 10-12 minutes until just cooked through (cooking time will depend on thickness of fish). Remove from oven and set aside.
Sugared Walnuts
While salmon is baking, place walnuts and sugar in a small skillet. Heat over medium heat until sugar starts to melt. Using spatula, toss walnuts continuously to coat all pieces and toast nuts. Reduce heat to medium-low if necessary to avoid burning. After nuts are toasted, transfer to a dish to cool. Chop finely and set aside.
Wasabi Vinaigrette
Mix all vinaigrette ingredients together in a small bowl.
Salad
In a medium size bowl, toss arugula, mango, jicama, brown rice, and salmon. Drizzle some Wasabi Vinaigrette on top and toss well, breaking up salmon pieces.
Divide salad between two salad plates and sprinkle with Sugared Walnuts and toasted sesame seeds.
Recipe Notes
Chopped radicchio would add a nice splash of red to this salad.