Looking for a delicious, colorful salad to brighten up your dinner? This sesame salmon salad is just the thing. It has all the Asian flavor but doesn’t use soy for those of you who are avoiding it.
Instead, I used liquid aminos. You can find it in your local grocery store, usually in the health foods section or it can be easily bought online. I find the taste is incredibly like regular soy sauce and I use it quite often in my cooking. You could also use coconut aminos.
If you are wanting to keep this for work lunches, it’s a great idea – just keep the dressing separate otherwise it will get the lettuce leaves all soggy.
Yields 6 servings of Sesame Salmon Salad
The Preparation
Salad
- 1 medium head lettuce, chopped
- 1 medium red pepper, chopped
- 1 medium yellow pepper, chopped
- 2 large (12-ounce each) salmon filets
- 4 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 tablespoons coconut aminos
- ¼ cup green onions, chopped
Dressing
- 4 tablespoons olive oil
- 1 teaspoon sesame oil
- 5 tablespoons coconut aminos
The Execution
1. Heat up the ¾ of the olive oil for the salad in a pan over medium heat. Add the sesame oil, coconut oil, and liquid aminos.
2. If needed, cut your salmon into smaller pieces. (I halved both filets to make 4 pieces.)
3. Place your salmon in the pan and let it cook for 5-7 minutes.
4. Flip them over and continue to cook for an additional 5 minutes. They should be a light pink to white color on the inside once they are done.
5. While your salmon is cooking, place your lettuce and peppers into a salad bowl.
6. In a smaller bowl – mix your dressing ingredients together.
7. Once the salmon is done, place on top of the salad, top with the dressing and enjoy!
This makes a total of 6 servings of Sesame Salmon Salad. Each serving comes out to be 383 Calories, 27.14g Fats, 7.33g Net Carbs, and 24.3g Protein.
| Sesame Salmon Salad | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) | |
| 1 medium head lettuce, chopped | 106 | 1.88 | 20.6 | 13.1 | 7.5 | 7.7 | |
| 1 medium red pepper, chopped | 31 | 0.36 | 7.18 | 2.5 | 4.68 | 1.18 | |
| 1 medium yellow pepper, chopped | 50 | 0.39 | 11.76 | 1.7 | 10.06 | 1.86 | |
| 2 large (12-ounces each) salmon filets | 966 | 43.11 | 0 | 0 | 0 | 134.91 | |
| 8 tablespoons olive oil | 955 | 108 | 0 | 0 | 0 | 0 | |
| 2 teaspoon sesame oil | 80 | 9 | 0 | 0 | 0 | 0 | |
| 7 tablespoons coconut aminos | 105 | 0 | 21 | 0 | 21 | 0 | |
| ¼ cup green onions, chopped | 5 | 0.08 | 1.02 | 0.3 | 0.72 | 0.17 | |
| Totals | 2298 | 162.82 | 61.56 | 17.6 | 43.96 | 145.82 | |
| Per Serving(/6) | 383 | 27.14 | 10.26 | 2.93 | 7.33 | 24.3 | |
This makes a total of 6 servings of Sesame Salmon Salad. Each serving comes out to be 383 Calories, 27.14g Fats, 7.33g Net Carbs, and 24.3g Protein.
The Preparation
- 1 medium head lettuce, chopped
- 1 medium red pepper, chopped
- 1 medium yellow pepper, chopped
- 2 large (12-ounce each) salmon filets
- 4 tablespoons olive oil
- 1 teaspoons sesame oil
- 2 tablespoons coconut aminos
- ¼ cup green onions, chopped
- 4 tablespoons olive oil
- 1 teaspoon sesame oil
- 5 tablespoons coconut aminos
The Execution
- Heat up the ¾ of the olive oil for the salad in a pan over medium heat. Add the sesame oil, coconut oil, and liquid aminos.
- If needed, cut your salmon into smaller pieces. (I halved both filets to make 4 pieces)
- Place your salmon in the pan and let it cook for 5-7 minutes.
- Flip them over and continue to cook for an additional 5 minutes. They should be a light pink to white color on the inside once they are done.
- While your salmon is cooking, place your lettuce and peppers into a salad bowl.
- In a smaller bowl - mix your dressing ingredients together.
- Once the salmon is done, place on top of the salad, top with the dressing and enjoy!
