Salmon Salad
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ingredients
- 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
Directions
Cook
35m
Servings
4
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.