Healthy & Delicious
Ingredients
- 6-8 oz Coho Salmon, skinned and cut into 1½ inch cubes
- ½ c red wine vinegar
- 1½ tsp maple syrup, divided
- 1 red onion, thinly sliced
- 1 Tbsp tamari or soy sauce
- 1 Tbsp sriracha
- 1 Tbsp honey
- 1 Tbsp lime juice
- 1 tsp sunflower oil
- 1 tsp dijon mustard
- ¼ c extra virgin olive oil
- 5 oz baby greens
- ½ c chopped almonds
- 2 nectarines, sliced
- Salt & pepper to taste
Directions
Pickle Onions
In a small pot, heat red wine vinegar, ½ cup water, ½ teaspoon salt, and ½ teaspoon maple syrup until it comes to a simmer. Add red onions and cook 30 seconds. Let cool in the fridge for at least 30 minutes.
Marinate Coho
Toss salmon cubes with tamari, sriracha, honey, lime juice, and sunflower oil. Marinate for 10 minutes.
Make Vinaigrette
Combine 1 teaspoon maple syrup, 2 tablespoons vinegar from the pickled red onions, dijon mustard, olive oil, and salt & pepper (to taste) in a small mason jar. Shake to combine.
Broil Coho
Line a sheet pan with aluminum foil and place kabobs on top (using skewers if you have them). Sprinkle evenly with salt, and place under a preheated broiler on high heat for 2-3 minutes until cooked.
Assemble Salad
Toss greens with ½ cup pickled onions, chopped almonds, nectarine slices, and maple-mustard vinaigrette. Top with salmon kebabs.
Pro tip: During summer months, enjoy the outdoors and grill the salmon on a well oiled grill.
Beverage Pairing: Serve this salad for lunch or a light dinner with a chilled glass of chardonnay.
Know Your Cook
- Alia Dalal -
Alia Dalal is a renowned health and wellness chef in the Chicago area. She’s also a friend of Sitka Salmon Shares, leading cooking classes throughout the year that feature our fish. This salmon kebab salad shows off Alia’s talents for creating recipes that are interesting, healthy, and delicious. It is perfect for either a lunch of a light summer dinner. You can find more inspired recipes on Alia’s website, along with information on all of her health and wellness services.
