By Brian Kavanagh of The Sophisticated Caveman
Colorful, veggie packed, sweet, and kicky, this citrus-ginger salmon salad is the perfect dish to enjoy during your lunch hour at work. This recipe makes enough for 3-4 salads, prep them on a Sunday and enjoy throughout the week.
Like this style of meal prep? Check out our entire collection of “in a jar” recipes.
Ingredients
- 4 (4-5 ounce) salmon filets
- extra virgin olive oil
- sea salt and black pepper to taste
- 4 cups green cabbage ,finely shredded
- 2 cups red cabbage ,finely shredded
- 2 cups snap peas ,cut into 1 inch pieces
- 2 mandarin oranges ,peeled and separated into wedges
- 4 green onions ,sliced
- 1 cup broccoli microgreens
For the Dressing
- 1/3 cup sesame oil
- 1/3 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup orange juice
- 1 teaspoon fish sauce
- 1 tablespoon fresh ginger ,grated
- 1 garlic clove ,minced
- 1/2 teaspoon sea salt
- 1 tablespoon sesame seeds
Instructions
- PREHEAT the oven to 425 F.
- PLACE the salmon filets on a lined baking sheet. Brush them with olive oil and season generously with salt and pepper.
- BAKE for 14-16 minutes or until they easily flake with a fork.
- IN a quart-sized mason jar, layer 1/4 cup of the dressing, 1 sliced green onion, 1/2 cup shredded carrot, 1 cup green cabbage, 1/2 cup red cabbage, 1 cubed salmon filet, 1/2 cup snap peas, a few mandarine orange wedges, and 1/4 cup microgreens.
- COVER and keep in the refrigerator for up to 3-4 days.
