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Roasted Salmon on Fresh Salad

Ginger and coriander make for a delicious filling for salmon. They give it an exotic, Asian flavor, that will complement the fish very well. You won’t need a strong side for this dish, you can easily serve it with a light salad, topped with some radishes and red onion.

Ginger and coriander make for a delicious filling for salmon. They give it an exotic, Asian flavor, that will complement the fish very well. You won’t need a strong side for this dish, you can easily serve it with a light salad, topped with some radishes and red onion.

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Ingredients

1 tablespoon ginger root , shredded
1 tablespoon fresh coriander
1 spring onion , chopped
1 tablespoon olive oil
salt
pepper
14 ounces of salmon
½ lime
1 tablespoon honey
1 tablespoon soy sauce
For the salad:
1 romaine lettuce , chopped
1 small red onion
2 radishes , sliced
1 tablespoon olive oil
½ lime
salt

Ingredients

  • For the salad:

Steps

1
Done

Preheat the oven to 360°F/180°C.

2
Done

Grab a small bowl and add the shredded ginger, fresh coriander, spring onion, olive oil, salt, and pepper. Mix everything.

3
Done

Vertically slice the salmon steaks, but not all the way down, thus making room for the filling. Fill the salmon with the coriander mixture. Season with salt.

4
Done

For the sauce, mix the lime juice, honey, and soy sauce in a small bowl. Lay the salmon on a baking tray and spread the sauce over the salmon.
Cook the salmon for the next 15 minutes.

5
Done

In the meantime, you can take care of the salad. Add the romaine lettuce, red onion, radishes in a salad bowl. Drizzle with olive oil, lime juice, season with salt, and mix.

6
Done

Take the salmon out of the oven and serve it with the salad.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

486 kcal
Calories
46 g
Protein
23 g
Fat
26 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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