Asian Salmon Salad

Asian salmon salad is a take on tuna salad over a bed of fresh greens topped with corn, edamame, and cherry tomatoes with sesame ginger vinaigrette drizzled over top. This super simple no cook meal prep recipe is a favorite for lunches. The fresh vegetables balance out the salmon, mayonnaise, and red onion which packs a flavorful punch that is sure to be unique in your meal routine. This is a perfect summer time meal that can be eaten chilled or at room temp and takes no time to prepare when meal prepping or at lunch when you’re eating.

This is a perfect recipe for anyone that loves tuna or chicken salad and is looking for a new twist on it. The salty, buttery flavor of the salmon pairs perfectly with the sesame ginger vinaigrette for a light meal that fills you up quickly. It’s also a great source of protein and a way to sneak greens into your meals if you’re not a fan of the flavor of green vegetables.

Asian Salmon Salad

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course lunch, Main Course, Salad

Cuisine Asian

Servings 2

Equipment

• knife
• cutting board
• spatula
• mixing bowl

Ingredients

  

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• 6 oz packaged pre-cooked salmon
• 2 tbsp mayonnaise
• 1/4 cup diced red onion
• 1/4 cup chopped green onions
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 each lime
• 1 cup corn (frozen or canned)
• 1 cup edamame beans
• 1/2 cup cherry tomatoes
• 4 cups spring mix salad
• 1 oz nori seaweed
• 4 tbsp sesame ginger vinaigrette

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Instructions

 

• Dice the red onion, chop the green onion, slice the lime, defrost corn if frozen
• Remove the salmon from the package and place it in the mixing bowl
• Stir in the following ingredients: mayo, red onion, green onion, and lime juice
• Mix well and season to taste with salt and pepper
• Add the salmon salad on top of the spring mix salad. Top off the salad with corn, edamame, cherry tomatoes, and nori seaweed
• Drizzle the salad with a sesame ginger vinaigrette