Ingredients
Let’s gather our ingredients, keeping in mind that flexibility is key. Just as I learned from my abuela, follow your senses and feel free to make it your own.
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups mixed greens (such as romaine and spinach)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, crushed
- 1 small red chili, sliced (optional for heat)
Instructions
Let’s bring this dish to life with a step-by-step guide that’s as easy as a Sunday morning.
- In a small bowl, whisk together soy sauce, fish sauce, lime juice, honey, garlic, and ginger. This marinade is where the magic begins.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 15 minutes, allowing the flavors to infuse.
- While the salmon marinates, prepare your salad base. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and cilantro.
- Heat a grill pan over medium-high heat. Once hot, place the marinated salmon fillets skin-side down. Cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork.
- Let the salmon rest for a minute before flaking it into bite-sized pieces.
- To assemble the salad, top the mixed greens with the flaked salmon, crushed peanuts, and sliced red chili for an extra kick.
- Drizzle any remaining marinade over the salad as a dressing, and toss gently to combine all the elements.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International