I’d been hungry for fish lately, and instead of just grilling or broiling it – I decided to serve it on top of a bed of salad greens and a spicy Asian style dressing. I really enjoyed the spiciness along with the tomatoes and fresh greens, and a fresh piece of salmon that was baked and lightly seasoned. My mom however, did find the dressing to be a bit spicy – so if you don’t like spicy food you may want to leave out the red pepper flakes and jalapenos off the salad.
2 6 oz salmon filets
1/2 teaspoon chili powder
1/4 teaspoon salt
10 oz mixed greens of choice
1 medium tomato, chopped
1 green onion, diced
1 medium jalapeno, seeded and diced
For the Dressing:
3 tablespoons rice vinegar
2 tablespoons gluten free fish sauce (do double check the label, some do have gluten)
1 teaspoon fresh ground ginger
1 teaspoon red pepper flakes
Preheat the oven to 375F. Line a baking sheet with aluminum foil and place the salmon filets skin side down on it. Sprinkle the salt and chili powder on top of the salmon and allow it to bake for 20 minutes.
While the fish is baking, mix together the dressing and prep the salad and vegetables. When the salmon is done, allow it to cool for a couple of minutes then lay it on top of the salad greens on each plate and split the dressing between the two salads. Serve hot. Serves 2. Enjoy!