Breastfeeding Friendly Asian Salmon Salad with Edamame
Total time30 min
Prep time20 min
Cook time10 min
4.5(19)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 5–6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp tamari
- 1 tbsp raw honey
- 1 tsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- 1 clove garlic, finely grated
For the salad
- 5 oz mixed greens
- 1 ½ cups shelled edamame, thawed if frozen
- 1 ½ cups purple cabbage, thinly shredded
- 1 english cucumber, thinly sliced into half-moons
- 2 medium carrots, peeled and julienned or shredded
- 3 green onions (green tops only), thinly sliced
- 2 tbsp sesame seeds, dry-roasted
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Make the dressing: combine the olive oil, lime juice, tamari, honey, grated ginger, sesame oil, and grated garlic in a small bowl or jar and whisk or shake until fully emulsified. Set aside.
- 2
Pat the salmon fillets dry with paper towels and season both sides with the salt and pepper.
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