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Asian Salmon SaladAsian Salmon Salad

Asian Salmon Salad

Sautéed in soy sauce, brown sugar, vinegar and sriracha, this salad features a truly unique balance of salty, sweet and spicy flavors with added bursts of freshness from grapes, apples and juicy pomegranate arils.
Chef Billy Parisi
Chef Billy Parisi
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Recipe - Heinen's of Rocky River
Asian Salmon Salad
Asian Salmon Salad
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
4 8 oz. salmon fillets
2 Tbsp. sesame oil
1/3 cup water
¼ cup soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
1 tsp. sriracha
2 tsp. corn starch
Arugula
Red grapes, halved
Matchstick carrots
McIntosh apples, sliced
Pomegranate arils
Sliced green onions, for garnish
Sesame seeds, for garnish
Asian vinaigrette of your choice
Directions
  1. Season the salmon fillets on each side with salt and pepper. Set aside.
  2. Add the oil to a large frying pan over medium-high heat. Once the oil begins to lightly smoke, add the salmon and cook for 3-4 minutes per side, or until browned.
  3. Set the salmon aside and add the water, soy sauce, brown sugar, vinegar and sriracha to the pan. Whisk while adding the corn starch.
  4. Cook until the mixture is thick, then add the salmon fillets back to the sauce and cook for another 2-3 minutes. Set aside.
  5. Add the arugula to a bowl and evenly layer on the grapes, carrots, apples, pomegranate arils, salmon, green onions and sesame seeds.
  6. Serve with your favorite Asian vinaigrette from Heinen’s.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Directions

  1. Season the salmon fillets on each side with salt and pepper. Set aside.
  2. Add the oil to a large frying pan over medium-high heat. Once the oil begins to lightly smoke, add the salmon and cook for 3-4 minutes per side, or until browned.
  3. Set the salmon aside and add the water, soy sauce, brown sugar, vinegar and sriracha to the pan. Whisk while adding the corn starch.
  4. Cook until the mixture is thick, then add the salmon fillets back to the sauce and cook for another 2-3 minutes. Set aside.
  5. Add the arugula to a bowl and evenly layer on the grapes, carrots, apples, pomegranate arils, salmon, green onions and sesame seeds.
  6. Serve with your favorite Asian vinaigrette from Heinen’s.