No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Asian Salad with Salmon

This recipe was submitted by Everyday Food reader Marc Glomb, of San Francisco.

  • prep: 15 mins
    total time: 25 mins
  • servings: 4




  • 2 skinless salmon fillets (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1/4 cup rice vinegar
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons honey
  • 1/2 small head napa cabbage, shredded (about 4 cups)
  • 1 small head red cabbage, shredded (about 4 cups)
  • 2 large carrots, shredded
  • 1/4 cup finely chopped sweet onion, such as Vidalia
  • 1/2 cup sliced or chopped toasted almonds
  • 1/2 cup coarsely chopped dried apricots

Cook's Note

You can leave out the almonds and dried apricots, or substitute other types of nuts and dried fruit, such as cashews, peanuts, mango, or pineapple.


  1. Step 1

    Heat broiler. Place salmon fillets on a rimmed baking sheet; season generously with salt and pepper. Broil until fish is just cooked through, 8 to 10 minutes. When cool enough to handle, cut into large chunks.

  2. Step 2

    In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Set aside 2 tablespoons dressing.

  3. Step 3

    To remaining dressing, add napa and red cabbage, carrots, onion, almonds, and apricots; toss.

  4. Step 4

    Divide salad among four plates; top with salmon. Drizzle reserved dressing over salmon.

Everyday Food, October 2004



Reviews (1)

  • gracieb83 11 Jun, 2013

    This is a very good recipe, but the dressing, as written, was very bland. I fixed it up with a few squirts of sriracha and a shake of low-sodium soy sauce. With that, it was much better.