Salmon Crunch Salad with Creamy Peanut Sauce
Please let me introduce you to your new favorite summer salad! This salmon crunch salad has a lot going for it. So many lovely crunchy summer veggies in the form of cucumbers, carrots, bell peppers and kohlrabi. After all the veggies were chopped I baked a salmon fillet and whipped up a creamy peanut sauce. This really is a wonderful summer salad full of healthy veggies, nourishing salmon and a tasty sauce to tie it all together.
This recipe uses a lot of the veggies that are going into our CSA customers boxes this week. Feel free to swap out the veggies for anything you have on hand. If you don’t have kohlrabi try radishes or turnips. I think purple cabbage would also be a nice addition. We used millet for our grain of choice but rice, quinoa or farro would all be great!
I hope you all enjoy this salad as much as we did. My two young kiddos enjoyed this right along with us! It’s toddler and adult approved!
Salmon Crunch Salad with Creamy Peanut Dressing
Prep Time: 20 minutes Cook Time: 15 minutes Serves: 6
Peanut sauce- 1/4 cup smooth peanut butter or almond butter
- 3 tablespoons coconut aminos (or low sodium soy sauce)
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 1/2 teaspoons grated fresh ginger
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flake
- two 4-ounce salmon fillets
- olive oil for baking
- 3/4 cup uncooked millet
- 1 cup grated carrot
- 1 cup chopped cucumber
- 1 cup chopped and peeled kohlrabi
- 1 cup chopped bell pepper
- ½ cup chopped cilantro
- ¼ cup chopped roasted and salted peanuts, for garnish
- sesame seeds for garnish
Preparation
- Preheat the oven to 400F. Place a baking sheet to the side.
- Prepare the dressing by whisking all the ingredients together until smooth and creamy. Add a touch of water to thin as needed. Taste for seasonings and adjust as needed.
- Drizzle the salmon with a touch of olive oil and bake in the preheated oven until cooked through. About 13-15 minutes.
- Prepare the millet according to package directions. Once cooked season with a bit of salt and pepper and keep to the side.
- In a large bowl toss all the veggies with the cooked salmon, millet, cilantro, peanuts and sesame seeds. Drizzle with the sauce and enjoy.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
[…] This salad recipe is why salmon is the best for leftover lunches. […]