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Home >> Recipes >> Salads >> Spring Salmon Salad

Spring Salmon Salad

Spring Salmon Salad


For the fish:
16 cubes salmon filet
½ cup sweet chili sauce
1 cup mayonnaise
2 cups panko crumbs
2 tablespoons canola oil

For the dressing:
3 tablespoons mayonnaise
2 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoon vinegar
2 tablespoons light olive oil
Salt and pepper to taste
For the salad:
12 ounces baby greens
1 small red onion, sliced thin
1 yellow pepper, sliced thin½ pound snow peas; cut on the
diagonal into thin strips

Marinate the salmon: mix the chili sauce and mayonnaise in a Ziploc plastic bag or non-reactive container. Rinse fish fillets and pat dry. Add to sweet chili mixture and stir to coat. Allow it to marinate 2-3 hours. Preheat oven to 400 degrees. Line a baking pan with parchment paper and brush lightly with oil. Remove salmon cubes from marinade and pat dry on paper towels. Place panko crumbs in a bowl and coat fish cubes thoroughly. Place fish on the lined pan and bake 15 minutes turning once to brown all sides of the cubes. Remove from oven and set aside. Prepare the dressing: Place all the ingredients in container and whisk or shake vigorously to combine. Divide greens, sliced onion, sliced peppers and snow peas among 4 large plates. Top each with 4 salmon cubes and drizzle with dressing. Serve immediately.

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