Description
Indulge your taste buds with our Spicy Honey Glazed Salmon Salad—a delightful fusion of sweet and spicy flavors that elevates your meal experience. This vibrant salad features tender, wild-caught salmon fillets glazed with a mouthwatering blend of honey and Sriracha, complemented by fresh kale, jalapenos, juicy cherry tomatoes, and creamy avocado. Drizzled with a refreshing Cucumber Dill Sauce, this dish is perfect for any occasion—whether it’s a casual lunch or an elegant dinner party. Plus, it’s gluten-free and can be made dairy-free or vegan, making it a versatile choice for everyone to enjoy!
Ingredients
Scale
- 2 (6 oz.) wild-caught Sockeye salmon
- 1 cup organic raw honey
- 2 Tbsps Sriracha sauce
- 1 bunch organic kale
- 1/2 red onion
- Sliced jalapenos
- Cherry tomatoes
- Avocado
- 1 cup vegan mayonnaise
- 1/4 organic cucumber
- 1 Tbsp dill
- 1/2 tsp sea salt
- black pepper
- 2 garlic cloves
- 2 Tbsps almond milk
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together honey, Sriracha, Tamari sauce, sea salt, black pepper, smoked paprika, and garlic powder until smooth.
- Place salmon on the baking sheet and brush generously with the glaze.
- Bake for 15-20 minutes or until salmon flakes easily with a fork.
- Meanwhile, in a large bowl, combine chopped kale, red onion, jalapenos, and cherry tomatoes.
- In another bowl, mix vegan mayonnaise with cucumber, dill, salt, pepper, garlic cloves, and almond milk until creamy.
- Once the salmon is done baking, slice it over the salad mixture and drizzle with Cucumber Dill Sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approx. 350g)
- Calories: 550
- Sugar: 38g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 70mg