Sweet Heat Salmon Salad

Sweet Heat Salmon Salad

Living with chronic kidney disease and being a chef has been one of the biggest blessings and my greatest weapon in my health journey. My career has helped me be able to care for myself in one of the most important ways, being mindful of the things that I consume. My protein choice for this recipe, salmon, has a lot of omega fatty acids and a good amount of vitamin D. I suffered from low iron and vitamin D so I would try to add things in my diet that I could benefit from naturally. This salad is good any day, but perfection on a hot day when you need to escape the heat. The crisp and variety of vegetables are packed with so much flavor your tummy will smile too.

I love the combination of sweet and savory on proteins that go in a salad. When I was first diagnosed, a lot of the choices and recipes I received from a nutritionist really took the fun and sometimes flavor out of cooking. I realized those recipes were made this way to ensure that the directions weren't over complicated. I am a firm believer that meals do not have to be boring or flavorless, and that recipes can be simple and packed with flavor and they don't have to take up too much of your time. This sweet heat salmon bowl will make you feel different about salmon if you've been on the fence. It will also encourage you to create your own sauces and dressings yourself instead of resorting to bottled store bought options.

Makes 3 servings

Prep time: 30 minutes

Ingredients for sweet heat salmon salad

  • 10 oz salmon
  • 2 tbsp paprika
  • 2 tbsp dried parsley
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 1 tbsp salt
  • Salt and pepper to taste
  • 4 cups mixed greens
  • 1/2 cup frozen edamame
  • 1 avocado
  • 1/3 cup water
  • 1 lime
  • 1/2 cup shredded carrot
  • 1/4 red onion
  • Sesame seeds for garnish
  • Sriracha for extra spice

Equipment needed for sweet heat salmon salad

  • Air fryer (or oven)
  • Blender
  • Knife
  • Pot

Directions for sweet heat salmon salad

  1. For this recipe, we will be utilizing an air fryer to cook the salmon. If an air fryer is not accessible for you, you can use your oven at 370 degrees for the same time.
  2. Take the 10 oz of salmon and cut into 1 inch squares.
  3. Use all of the seasonings listed in the ingredient list including the olive oil and mix into your salmon chunks and set aside.
  4. Cut avocado vertically with your knife in your dominant hand and the other holding the avocado. You want to put the middle of the knife vertically into the avocado until you reach the seed. Proceed to run the knife completely around the avocado until you meet the other side. The avocado halves should twist apart easily. To remove the seed, tap the middle of the knife blade into the seed.
  5. Discard the seed.
  6. Scoop out avocado and place into the blender.
  7. Roll lime on counter top then cut in half. Squeeze lime juice inside blender adding 1/3 cup water.
  8. Once blended add any additional salt and pepper for taste. Blend the avocado, lime juice, and water until smooth. Add salt and pepper to taste.
  9. Take frozen edamame and place it in hot water to thaw. Drain after 5 minutes.
  10. Take marinated salmon and place it into your air fryer basket. Set the air fryer temperature to 370 degrees for 10 minutes. Put mixed greens on a plate or bowl. Add the edamame and carrots. Top with cooked salmon and drizzle the avocado dressing over the salad.
  11. Top with red onion, sesame seeds and sriracha for spice.

Bon appetit!

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Nutrition facts

per serving

  • calories: 562
  • cholesterol: 47mg
  • dietary fiber: 9g
  • protein: 31g
  • sodium: 4909mg
  • sugars: 48g
  • total carbohydrates: 75g
  • total fat: 20g

Disclaimer: Chronic-Kidney-Disease.net does not provide any express or implied warrant toward the content or outcome of any recipe.

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