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Portland Girl
Asian salad with salmon
Salad with salmon, cabbage, fennel, cucumber, spring onion, soy sauce and cashew nuts.
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Ingredients
Directions
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Rinse the salmon with cold water and pat dry. Do with the teriyaki sauce and the oil in a low bowl.
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Clean the lime and grate the green skin above the oil mixture.
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Stir in, brush the salmon and leave to marinate in the refrigerator for 30 minutes.
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Meanwhile cut the cabbage, cucumber and fennel into very fine strips or slices. Cut the spring onion into rings and chop the cashew nuts roughly.
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Squeeze all the limes and mix with the oil and fish sauce into a dressing. Mix through the vegetables.
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Add ⅔ of the spring onion and half of the cashew nuts. Place on the counter for 30 minutes. Spoon halfway.
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Meanwhile, heat the grill pan and grill the salmon in 8 minutes just until done. Turn halfway. Allow the salmon to cool slightly and sprinkle with the soy sauce.
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Season the salad with salt and pepper or add some fish sauce. Spoon the salad on a dish.
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Pull the salmon apart with 2 forks into coarse pieces and spread over them. Sprinkle with the rest of the spring onions and cashew nuts and serve.
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Nutrition
665Calories
Sodium0% DV2.165mg
Fat74% DV48g
Protein72% DV36g
Carbs6% DV18g
Fiber16% DV4g
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