I found the recipe for soy wasabi salmon a long time ago, and this has become a favorite which I have made many times as an entree. I thought it would be an interesting way to include salmon, hot, on a salad.
I am not sure why, but I have nearly always made quickly stir-fried carrots and broccoli as the vegetable with this salmon. So I thought, why not put the carrots and broccoli (now uncooked, of course) on the salad?
Finally, honey, soy sauce, and ginger in the vinaigrette complement the salmon. With the honey, it’s hard to get the ingredients for the dressing mixed with a whisk. In this case, putting everything in a small jar and shaking works better.
Soy wasabi salmon salad
2 tablespoons soy sauce
1 teaspoon wasabi powder
4 teaspoons (1 tablespoon plus 1 teaspoon) honey
2 teaspoons soy sauce
carrots, thin slices
broccoli, small florets
3 tablespoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon honey
1–1/2 teaspoons soy sauce
1 teaspoon ginger paste
1 small clove garlic, pressed
Marinate salmon in 2 tablespoons soy sauce and 1 teaspoon wasabi for 1 to 2 hours. Place filet skin side down in oiled baking pan and brush on marinade. Bake in preheated of at 400 thickness until desired doneness. I’ll do about 12 minutes for a fairly thick filet.
Arrange the spinach, carrots, broccoli, and scallions on the plate. Whisk or shake in a jar the oil, vinegar, honey, soy sauce, ginger, and garlic. With the honey, this is harder to mix, so shaking in a jar works best. Spoon the vinaigrette over the salad.
Take the salmon from the oven. Remove the skin. Heat the honey and soy sauce and brush on all sides of the salmon. Place the salmon on the salad and brush a little more on the top.