Try this Asian Salmon Salad recipe, or contribute your own.
Suggest a better descriptionBoil edmame in salted water 5 minutes and set aside to cool.
Season salmon with scant 3/4 tsp. kosher salt and 1/4 tsp. freshly ground pepper.
Heat a large cast iron skillet on high for 3 minutes or until a drop of watter skitters on surface. Add 1 tbsp. olive oil and tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Add salmon to pan, skinned side up. Cook until golden brown on bottom, about 4 minutes. Turn salmon and lower heat to medium and sear until just cooked, 3 - 4 minutes longer.
Add lettuce, red pepper and oranges to bowls and pass a plate with all other toppings.
In a hurry: substitute heated slices of frozen fried chicken tenders for the salmon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 231 | ||
Calories from Fat: 68 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 70.8mg | 22 % | |
Sodium 104.1mg | 4 % | |
Potassium 772.4mg | 20 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 8.1g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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