Salmon Banh Mi Salad
With sesame marinated salmon, quick pickled vegetables, and fresh greens, this salad is light and full of flavor.
Ingredients
Sesame marinated salmon
- 1.5 lbs salmon filets
- 1/2 cup sesame oil
- juice from half a lemon
- sea salt and black pepper to taste
Quick pickled vegetables
- 3/4 cup carrots shredded
- 3/4 cup daikon radish shredded
- 3/4 cup cucumber shredded
- 1 jalapeno seeds removed and diced
- 1.5 cups rice vinegar
- 1.5 cups filtered water
- 2 tbs coconut sugar
- 2 tsp sea salt
Salad
- 10 cups spring lettuce mix
- 1/2 cup cilantro chopped
- Drizzle of ancho aioli (recipe below) could substitute sriracha mayo
Instructions
- Start by marinating your salmon filets in the sesame oil. Place covered in the fridge until you're ready to cook. The longer the better but at least 2 hours is great.
- Once that's marinating, shred the carrots, cucumbers and daikon. Mix the rice vinegar, water, coconut sugar, and sea salt in a large bowl until sugar is dissolved. Place the veggies inside the liquid and push down until fully submerged. Place covered in the fridge until you're ready to top the salad.
- When you're ready to prep your salad, preheat your oven to 375 degrees F and remove the salmon from the fridge. Place the salmon in a baking dish and bake at 375 for 15 minutes or until it's fully cooked and flakey.
- While the salmon is baking, chop your cilantro and make your ancho aioli (recipe below).
- To assemble the salads, place a bed of greens on a plate. Top the greens with your pickled veggies. Top with salmon garnished generously with cilantro and a drizzle of ancho aioli.
Notes
in a pinch instructions
This is already an insanely quick recipe. To make it even quicker you can use these tips below.- Instead of ancho aioli, you can quickly mix up some sriracha mayo by mixing 1 tsp sriracha per 1 cup mayo.
- Use canned salmon instead of baking fresh salmon for a crazy quick recipe! Just mix the canned salmon with a little sesame oil prior to topping the salad.
how to store salmon banh mi salads
To refrigerate the salmon banh mi salads, you'll want to keep all the ingredients separated. Place everything individually in airtight containers in the fridge for 3-5 days. Then assemble as explained above.salmon banh mi salad Tips
- Marinate - Be sure to let your salmon marinate before baking to get the best flavor results.
- Pickle - The quick pickled vegetables begin to taste pickled very quickly. So, even if you only prep the mixture right before baking the salmon, they'll taste sweet and sour! But, the longer they are pickled, the more sour they'll become.
- Customize - This salad is so customizeable! Change things up to fit your family's preferences.
