Chopped Spinach Salad with Honey-Glazed Salmon, Sugared Walnuts and Mango in a Wasabi Vinaigrette
This salad is beautiful, inside and out. It’s made up of fresh, colorful ingredients that compliment each other wonderfully, resulting in the perfectly balanced dish. While the salad looks much prettier before it’s been tossed, what we really loved about it was that every bite had the perfect combination of sweet and savory, warm and cold, crunchy and tender. It’s also full of “power foods,” serving up vitamins, antioxidants, fiber and heart healthy Omega 3s. Don’t be put off by the length instructions; if you know how to multitask, you can have this on the table in 30 minutes flat.
Chopped Spinach Salad with Honey-Glazed Salmon, Walnuts, and Mango in a Wasabi Vinaigrette
Adapted from Jeanette’s Healthy Living Blog
Ingredients
- 6 ounces fresh salmon fillet
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon honey
- 1/3 cup raw walnuts
- 1 tablespoon organic sugar
- 1/2 teaspoon prepared wasabi (or more, to taste)
- 1/2 teaspoon soy sauce
- 1 tablespoons fresh orange juice
- 1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons honey
- 4 cups finely chopped baby spinach
- 1 diced mango
- 1 cup cooked brown rice, cooked according to package
*I think some fresh chopped mint would be a lovely addition to this salad! Next time.
Directions
- Salmon: Preheat oven to 400 degrees. Mix soy sauce, honey and mirin together in a bowl. Place salmon in bowl and toss to cover with sauce. Let marinade for 10-15 minutes (or overnight is fine too). Bake salmon about 10-12 minutes until just cooked through (cooking time will depend on thickness of fish). Remove from oven and set aside.
- Sugared Walnuts: While salmon is baking, place walnuts and sugar in a small skillet. Heat over medium heat until sugar starts to melt. Using spatula, toss walnuts continuously to coat all pieces and toast nuts. Reduce heat to medium-low if necessary to avoid burning. After nuts are toasted, transfer to a dish to cool. Chop finely and set aside.
- Wasabi Vinaigrette: Combine all vinaigrette ingredients in a small bowl.
- To Assemble: In a medium size bowl, combine spinach, mango, brown rice, walnuts and salmon. Pour in Wasabi Vinaigrette and toss well, breaking up salmon pieces. Divide salad between two salad plates.
Serves 2
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So glad you tried this salmon salad recipe – it’s one of my favorites!
It really was lovely! Thanks so much for the inspiration.
[…] first went into this awesome chopped salad. Luckily, it only called for 1/2 cup of mango because my general strategy when cutting a mango is […]