Hot and Sour Salmon Over Greens
Indulge in a symphony of bold flavors with this Hot and Sour Salmon Over Greens, a vibrant dish that’s equal parts healthy and satisfying. Tender salmon fillets are glazed with a tantalizing combination of soy sauce, rice vinegar, honey, Sriracha, garlic, and ginger, delivering the perfect balance of heat and tang. As the salmon bakes to flaky perfection, a crisp, refreshing salad of mixed greens, cucumber, carrot, and scallions comes together, all lightly dressed with a drizzle of the reserved hot-and-sour glaze. Garnished with a sprinkle of sesame seeds, this dish is as visually stunning as it is flavorful. Ready in just under 30 minutes, it’s a quick and nutrient-packed meal ideal for weeknight dinners or elegant entertaining.
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Recipe Information
Ingredients
- 4 pieces (4-6 ounces each) Salmon fillets
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Honey
- 1 tablespoon Sriracha sauce
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sesame oil
- 1 tablespoon Olive oil
- 6 cups Mixed salad greens
- 1 medium Cucumber, thinly sliced
- 1 large Carrot, julienned
- 2 stalks Scallions, thinly sliced
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small mixing bowl, combine soy sauce, rice vinegar, honey, Sriracha, minced garlic, grated ginger, and sesame oil. Whisk together until smooth to create the hot-and-sour glaze.
Place the salmon fillets skin-side down on the prepared baking sheet. Brush the tops generously with the glaze, reserving about 2 tablespoons of it for later.
Place the salmon in the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the salad. In a large bowl, combine the mixed salad greens, sliced cucumber, julienned carrot, and sliced scallions.
Drizzle the reserved glaze over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
Once the salmon is done, remove it from the oven and let it rest for 2 minutes.
Divide the salad mixture evenly among four plates. Carefully place a salmon fillet on top of each portion of salad.
Sprinkle the salmon and salad with sesame seeds for garnish, if desired.
Serve immediately and enjoy a healthy, delicious meal packed with bold flavors!
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 40.3 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
