Chinese · Lunch
Cold Poached Salmon Salad
Cold poached salmon fillet, cooled and flaked, served over crisp napa cabbage, cucumber, carrot and scallion. Dressed with soy sauce, rice vinegar, sesame oil and fresh ginger, then finished with toasted sesame seeds and cilantro for a balanced salad of silky fish and crunchy vegetables.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
37.2gProtein
19.6gFat
16.8gCarbs
9.4gSugar
3.1gFiber
1080mgSodium
95mgChol
3.8gSat Fat
980mgPotassium
95mgCalcium
2.1mgIron
5.2mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
rich-umami
thirty-min-meals
low-calorie
Instructions
1
Prep
Shred the napa cabbage, julienne the cucumber and carrot, and thinly slice the scallion. Set all vegetables aside in a bowl.
2
Poach
Bring water with ginger slices to a bare simmer over medium-low heat. Slide in salmon skin-side down, cover, and poach 8 to 10 minutes until flesh turns opaque and flakes easily.
3
Chill
Lift salmon onto a plate and cool at room temperature 10 minutes, then refrigerate 20 minutes until fully cold.
4
Plate
Whisk soy sauce, rice vinegar, sesame oil, grated ginger and honey. Toss vegetables with dressing, mound on a plate, top with flaked salmon, and scatter with sesame seeds and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin on
- 2 cup140g napa cabbage
- 2/3 cup80g cucumber
- 1/2 cup60g carrot
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp ginger-fresh
- 1 tsp1 tsp honey
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp2 tbsp cilantro
- 2 cup480ml water for poaching
- 4 slices4 slices ginger-fresh for poaching liquid
