Asian Grilled Salmon Salad

This comes from my friends Tony and Karen from Telluride. I often make this as a side salad, without the salmon. Adding the salmon makes it a great full meal.

Serves 4


Salmon - about 4 ounces per person

Salad greens and add-ins: red and yellow bell pepper, cucumber, carrot, celery, mushrooms, blanched asparagus, or green beans


For the dressing:

  • ½ cup rice wine vinegar

  • ½ cup sugar

  • ¼ cup soy sauce

  • Juice of one lime

  • ¼ cup canola oil

  • 1 T sesame oil

  • 1 T fresh ginger, finely chopped

  • 1 T shallot, finely chopped

  • 2 cloves garlic, minced

  • 2 green onions, thinly sliced

  • 1 T sweet chili sauce (or a few shakes of hot chili sauce)


Rinse salmon and pat dry. Coat salmon fillet with a bit of dressing and set aside to marinate.

Make a salad of mixed greens and whatever else you wanna toss in. Sliced almonds and toasted sesame seeds add some flavorful crunch.

Grill salmon and set aside to cool.

Toss salad with dressing (reserving some for passing at the table) and transfer to plates. Top with salmon and spoon a little extra dressing on top.

** Also good are some crispies on top – use either sliced wonton wraps or rice sticks. Heat some vegetable oil and fry either one, draining on paper towels. Serve at the table so they don’t get soggy in the salad.