Ginger-Garlic Salmon & Asian Cabbage Salad + A gift for all of you!

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Mind = blown.

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Like DVR. And French macarons.

Speaking of things we “can’t” live without, raise your hand if you have an iPad.

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You’ll find my Mango-Berry Swirled Smoothies along with a whole bunch of other recipes — and even stuff you can stick on your face.

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Now, about this salad-thing.

I tweaked my most favorite way to prepare salmon and gave it an Asian flair. Then I adapted Ree Drummond’s Asian Noodle Salad to serve with it. I was sort of cooking from the hip that night, and it ended up being one of our favorite meals of the week! My kids kept telling me to make it again.

And this is coming from two kids who are very fickle when it comes to fish.

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Ginger-Garlic Salmon + Asian Cabbage Salad

Yield: Serves 4

Ingredients:

For the salmon:
1 1/2 pounds of boneless wild-caught salmon fillets (I used one big long one)
Sea salt and black pepper
Juice from 1/2 a lime
2 Tablespoons soy sauce
2 cloves of garlic, peeled and sliced thinly
A 2-inch knob of ginger cut into rounds (peeling isn't necessary)
A few shakes of sriracha or other Asian-style hot sauce

For the salad:
1/2 a head of Napa cabbage, cored and sliced thinly
3 green onions, sliced thinly
1 red bell pepper, sliced thinly
2 handfuls baby spinach
1 carrot, grated

For the dressing:
Juice of (the other) 1/2 lime
1/4 cup olive oil
1 tablespoon sesame oil
3 tablespoons soy sauce
2 Tablespoons brown sugar or honey
2 tablespoons fresh ginger, chopped
1 clove chopped garlic
1 hot pepper or jalapeƱos, seeded and chopped
1/3 cup fresh cilantro, chopped

Directions:

Preheat your BBQ grill to medium-high heat (or your oven to 450 degrees).

Lay the salmon fillets on enough aluminum foil so you'll be able to wrap the whole thing tightly. Before you wrap it, sprinkle the fillets with a generous pinch or two of salt and pepper, lime juice, and soy sauce. Arrange the garlic cloves and ginger rounds evenly on top. Shake some sriracha over the fish, to your liking.

Wrap the foil over the fish until it's sealed. It doesn't have to be air-tight, but avoid having gaps in the foil where the steam will escape. Lay the foil packet on the grill (or in the oven) and cook for about 8-12 minutes, depending on the thickness of your fillet. You'll want it just barely cooked through as it will continue to cook after you take it off the heat. I like to leave a few dark pink spots on top just to be sure.

To make the salad, place all salad ingredients into a large bowl. Whisk together the dressing ingredients and pour about 2/3 of the dressing over top. Toss the salad, then add more dressing if necessary.

Serve the salmon over the cabbage salad.

Salmon by Perry's Plate, Salad adapted from ThePioneerWoman.com

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8 Responses to “Ginger-Garlic Salmon & Asian Cabbage Salad + A gift for all of you!”

  1. 1

    Laurie {Simply Scratch} — October 2, 2012 @ 6:48 am

    Oh this sounds so darn good and I love the dressing Natalie! I’m so going to make this while my husbands off hunting this weekend! Can’t wait!

    [Reply]

  2. 2

    Joanne — October 2, 2012 @ 12:15 pm

    I love it when the stars align and randomly thrown together recipes work out. The salmon sounds delicious!

    [Reply]

  3. 3

    Bethany — October 2, 2012 @ 9:26 pm

    This looks so good! Can’t wait to try it!!

    [Reply]

  4. 4

    Nomadic Samuel — October 7, 2012 @ 6:56 am

    This looks so delicious. Even though I’m based in Asia these days, I don’t often find such a wonderful looking salad as what you’ve presented here.

    [Reply]

  5. Pingback: Perry's Plate » Homemade Kimchi, Salmon Kimchi Tacos, & a cookbook giveaway

  6. Pingback: salmon recipes

  7. 5

    Colleen — July 31, 2013 @ 1:25 pm

    This looks sooo good. But I can’t do salmon. Is there another fish that you think might work well with these flavors? Would shrimp work? Thanks for the inspiration!

    [Reply]

    • Natalie Perry replied: — July 31st, 2013 @ 2:57 pm

      Sure! I think any kind of fish or seafood that works well with Asian Flavors would be good in this. I can’t really think of a type that wouldn’t. Enjoy!

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