THIS hoisin glazed salmon salad made me so happy the first time I made it. If you’re a “read every word” follower and also follow me on Instagram, then you probably know already.
It was an unplanned clear-out-the-fridge kind of meal. I had thawed chicken and salmon for Preston and me but didn’t have an awesome idea what I’d do with them, aside from “put on a salad.”
I had a little saved dish of a hoisin sauce I had made for some hoisin glazed salmon earlier but that didn’t turn out super well. So I doctored it up more, wound up LOVING it, and there struck the idea for the salad.
I didn’t have a great dressing that would go with the hoisin sauce, so I looked up “Rachael Ray Asian dressing” and got a couple good lucking recipes by her. I sort of combined, whisked in a few other odd ingredients I had, and Preston and I were both AMAZED at how well that meal turned out.
Of course, when you doctor up a failed sauce and sort of combine two dressing recipes (but not really), it’s quite difficult to make it again!
But I succeeded. And I LOVE this salad. Oh my word, do I love this salad.
- 2 T hoisin sauce
- 1 t rice vinegar
- 1 t sriracha
- 1 t grated fresh ginger
- 1/2 t fish sauce
- 1 t avocado/vegetable oil
- 1 large salmon filet
- 1 T plum sauce
- 1 T rice vinegar
- 1 t toasted sesame oil
- 1/2 clove garlic, finely minced (or one clove of steamed garlic)
- 1/2 t hot chili oil (*you can always add more for a spicier dressing)
- 1 heart romaine
- 1 1/2 C spinach
- 1/3 large cucumber, peeled and thinly sliced
- 1/2 bell pepper, diced
- 1 carrot, peeled and diced
- 1/2 C cilantro, chopped
- sesame seeds for garnish
- Mix everything together and set aside.
- Heat oil in a large nonstick skillet over medium heat. Add salmon and cook for about 4 minutes per side. Pour glaze on top and flake salmon into bite-sized pieces. Toss to coat in the glaze and turn off heat.
- Whisk all ingredients together and set aside.
- Toss everything together on a large plate, pour dressing over top! You're all set. 🙂
Bonus points: this hoisin glazed salmon salad lasts well and is just as good with the salmon cold. I made two servings, ate one over the weekend and saved the other for lunch at work.
The dressing is half the victory, that plum sauce dressing is SO fun. Chopping everything teeny tiny always makes me love a salad.
An unfeatured yummy addition that’s just crazy good: garlic-ginger wonton crisps. They are CRAZY good, but I’m on timeout from buying them because I went through my last two bags like they were chips and didn’t put a single one on a salad…. womp, womp. 🙁