Fresh and Zesty Recipes

Salmon Salad

Salmon Salad


  • 1 scallion, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon fresh Garlic
  • 1 teaspoon red pepper flakes
  • 1 pound center-cut salmon fillet
  • 1 teaspoon toasted sesame seeds
  • Lettuce
  • 4 Azteca Salad Shells -baked




Whisk scallion, soy sauce, vinegar, honey, ginger, garlic and red pepper flakes in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds serve over a bed of lettuce in the Azteca Taco Salad Shell. Makes 4 servings.