My philosophy on salads as a meal: It has to be great for me to consider eating one as any part of my diet. This Cabbage and Salmon Salad is crunchy, a little spicy, and refreshingly light after one too many indulgent meals. 
The salmon and edamame give this salad some heft while the fish and sesame oil still make this feel just rich enough to be satisfying. This recipe is originally from Martha Stewart, but I changed the dressing a bit after finding the original shockingly lacking in flavor—and quantity. The ginger-lime dressing skews Asian in flavor with soy, sesame, wasabi, ginger, and rice wine vinegar. The salmon is glazed in honey and soy before a quick trip under the broiler—an easy and relatively mess-free way to cook it (without the mess of pan-searing and without the fear of stickage when grilling). This salad recipe is a little prep heavy with several vegetables to chop and shred but certainly, take a shortcut and use bagged cabbage mix if you’re in a pinch! Even with the prep, you can still have this on the table in less than 30 minutes, and you don’t need to make a side dish since this is 1) full of vegetables, and 2) filling enough to eat by itself.
The cabbage or slaw is an essential element to fish tacos; by extension, it’s a great pairing here with the salmon. It’s surprisingly underutilized as a salad “green,” which is probably not the right word, but I can’t think of anything else to get the message across in the same way.
Bon appétit and enjoy!
[tasty-recipe id=”41276″]
Leave a Reply