Asian Grilled Salmon Salad

Prep time: 10min
Total time: 20min
Serves: 4
2 tbsp tbsp
rice or white wine vinegar
30 mL mL
1 tbsp tbsp
Soya sauce, 30 % less salt
15 mL mL
1 tbsp tbsp
brown sugar
15 mL mL
1 tbsp tbsp
grated fresh ginger (or more, to taste)
15 mL mL
1 clove clove
garlic minced (small)
2 tbsp tbsp
Vegetable oil
30 mL mL
fresh salmon fillet (5 oz)
150 g g
1/2 pkg pkg
Mixed Baby Green
156 g
1 cup cup
Stringless Sugar Snap Pees, thinly sliced lengthwise
250 mL mL
1 cup cup
shredded or julienned carrots
250 mL mL
1/4 of the recipe
16 g
saturated fat
2.5 g
10 g
29 g
75 mg
2 g
320 mg
770 mg


  1. Whisk together vinegar, soya sauce, brown sugar, ginger and garlic; slowly whisk in oil. Divide dressing, reserving half.

  2. Preheat grill to medium-high and brush or rub with a little vegetable oil. Brush fillet evenly with dressing. Grill on first side for 3 to 4 minutes. Turn, brush with more dressings , and grill 3 to 4 minutes longer or until salmon flakes easily with a fork but is still coral-coloured in the centre.

  3. Break fish into large chunks and toss with greens, sliced peas and carrot. Drizzle with reserved dressing and mix to coat. Divide evenly among 4 plates and serve.