The First Bite That Hooked Me
I still remember the crunch of cabbage, the tang of dressing, the melt-in-your-mouth salmon. A friend served this salad at a picnic. The mix of fresh herbs and pickled broccoli stunned me. Ever wondered how you could turn a simple salad into something unforgettable? Now I make it weekly—it’s that good. Try it once, and you’ll crave it too.My Kitchen Blunder Turned Win
First time I made this, I forgot the sesame oil. The noodles clumped like glue! I panicked but tossed in extra dressing instead. Guess what? It worked. Home cooking teaches us to adapt, not panic. Mistakes often lead to happy accidents. What’s your best kitchen save? Share below!Why This Salad Shines
– The creamy avocado balances the zingy pickled broccoli. – Crisp cabbage and tender salmon create perfect texture contrast. Which flavor combo surprises you most? Is it the herby mint or the nutty sesame seeds? Tell me your pick!A Dish With Roots
This salad mixes Thai herb vibes with Japanese sesame flair. It’s a modern mash-up, not traditional. *Did you know pickled stems reduce food waste?* Farmers in Vietnam often use them. Love how global flavors unite here. Would you try pickling other veggies?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Rice noodles or glass noodles | 8 ounces | |
| Baby spring mix | 5 ounces | |
| Baby arugula | 5 ounces | |
| Avocados | 2 | diced into ½-inch pieces |
| Shredded carrot | 1 cup | |
| Very thinly sliced red cabbage | 1 cup | |
| Pickled broccoli stems | 1 cup | approximately half of that recipe |
| Thinly sliced basil leaves | ½ cup | |
| Roughly chopped mint leaves | ½ cup | |
| Roughly chopped fresh cilantro | ½ cup | |
| Asian Salad Dressing | â…”-1 cup | |
| Black sesame seeds | 1 tablespoon | |
| White sesame seeds | 1 tablespoon | |
| Roasted Marinated Salmon | 1 pound | skin removed |
How to Make Zesty Asian Salmon Salad with Fresh Greens
Step 1 Boil 8 cups of water in a pot. Turn off heat once boiling. Add noodles, stir to submerge. Let sit 2–4 minutes until tender. (Hard-learned tip: Overcooked noodles turn mushy—check often!)
Step 2 Drain noodles and rinse with cold water. Toss with sesame oil to prevent sticking. Store extras in the fridge for up to 5 days.
Step 3 Mix greens, noodles, avocado, carrot, cabbage, pickled stems, and herbs in a big bowl. Drizzle with dressing. Toss gently to coat everything evenly.
Step 4 Sprinkle sesame seeds and toss again. Divide into bowls. Top with flaked salmon. Serve fresh for best flavor. What’s your go-to herb for salads? Share below!
Cook Time: 0 minutes Total Time: 30 minutes Yield: 4 servings Category: Lunch, Salad
3 Fun Twists on This Salad
Spicy Kick Add sliced jalapeños or a dash of sriracha to the dressing. Heat lovers will crave this version.
Vegetarian Swap Skip the salmon. Use crispy tofu or edamame for protein. Just as filling and tasty.
Winter Version Swap fresh greens for roasted Brussels sprouts and kale. Warm and hearty for cold days. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with crispy wonton strips for crunch. Or add lime wedges for extra zing. Pair with iced green tea for a refreshing sip. Prefer wine? A chilled Riesling balances the flavors. Which would you choose tonight? Tell us below!
Keep It Fresh & Easy
Store leftovers in airtight containers for up to 2 days. The greens wilt fast, so pack them separately. Freezing? Skip the salad—just stash cooked salmon and noodles for 3 months. Reheat salmon gently in the oven to keep it tender. *Fun fact*: Pickled broccoli stems stay crunchy for weeks! Batch-cook noodles and dressing ahead to save time. Why this matters: Meal prep cuts chaos on busy nights. Who else loves a fridge full of ready-to-go meals?Oops-Proof Your Salad
Soggy noodles? Rinse them extra well and toss with sesame oil. Greens too bitter? Swap half the arugula for butter lettuce. Dressing too tangy? Add a teaspoon of honey to balance it. Why this matters: Small tweaks make big flavor wins. I once drowned my salad in dressing—lesson learned! Share your own kitchen saves below.Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free tamari in the dressing and check noodle labels.
Q: How far ahead can I prep this?
A: Chop veggies and cook noodles 1 day early. Add greens last minute.
Q: No salmon—what’s a good swap?
A: Try grilled shrimp or tofu. Both soak up the zesty dressing well.
Q: Can I double the recipe for a crowd?
A: Absolutely. Double everything but the dressing—add that gradually to taste.
Q: Any shortcuts for pickling broccoli?
A: Skip it! Use store-bought pickled veggies or extra cabbage for crunch.
Let’s Dish Together
This salad’s a winner—light, bright, and packed with flavor. I’d love to see your twist on it. Tag SpoonSway on Pinterest with your creations. Happy cooking! —Sarah Cooper.
Zesty Asian Salmon Salad with Fresh Greens
Description
Experience the delightful contrast of textures and flavors with this Zesty Asian Salmon Salad, featuring fresh greens, rice noodles, and marinated salmon.
Ingredients
Instructions
- Bring 8 cups of water to a boil on the stove. When the water is boiling, turn off the heat and add the noodles. Cover them completely with water. Stir the noodles every minute or so to loosen.
- When the noodles look and feel limp and tender, about 2-4 minutes, drain them and run until cold water until cool. Drain again and then toss with a splash of sesame oil to keep the noodles from sticking together. Cooked noodles will keep in the refrigerator for up to 5 days.
- In a large bowl, combine the spring mix, arugula, about 2 cups of cooked rice noodles, avocado, carrot, red cabbage, pickled broccoli stems, basil, mint, and cilantro. Drizzle with the dressing and toss well to coat.
- Sprinkle with sesame seeds and toss again. Transfer to servings bowls and arrange the salmon, broken into large pieces, over top.
Notes
- For added flavor, adjust the amount of dressing to taste or add extra herbs for freshness.
Salmon, Salad, Greens, Asian, Lunch
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