This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

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Cook's Notes

You can use sliced blanched green beans in place of the edamame.

Reviews (2)

36 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 11
  • 1 star values: 2
Rating: Unrated
01/22/2013
Delicious flavors excellent dish! Loved the crunch of Napa and Red cabbages. Ginger adds superb flavor. Couldn't be easier to make. Added to household favorites list.
Rating: 2 stars
08/12/2012
I thought it was okay, my spouse gave it a 3/10 and tossed the recipe. I think the dressing lacked flavor and depth, I would add wasabi and honey to round it out. The salmon was very good.