Asian Napa Cabbage Salad With Grilled Salmon

Prep Time
Cook Time
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"I've been making my salmon like this for years, however I just put it together with a napa cabbage salad and it is WONDERFUL! I use a cedar plank for the salmon, however it can be grilled directly on the grill or baked in the oven."

Original recipe yields 4 servings


  • Serving Size: 1 (313.5 g)
  • Calories 564.3
  • Total Fat - 35.1 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 116.6 mg
  • Sodium - 1380.3 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 2.5 g
  • Sugars - 11.4 g
  • Protein - 44.6 g
  • Calcium - 76.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.5 mg

Step 1

DRESSING: Mix together the vinegar, ginger, orange zest, Dijon mustard, sesame oil, agave nector, salt and pepper. Wisk in the vegetable oil. Set aside and allow the flavors to meld.

Step 2

Salad: Toss the chopped cabbage, mini peppers, sliced green onions and choped cilantro in a salad bowl. Add the desired amount of dressing.

Step 3

Salmon: Mix together the orange marmalade, ginger and soy sauce. While the grill is heating, place the salmon on the soaked cedar plank and spoon enough orange marmalade sauce over top of each piece. Grill to desired doneness.

Step 4

SERVING: Place the salad on the serving plates and sprinkle with almonds. Arrange salmon on top of the salad. Pass additional dressing and sauce.

Tips & Variations

No special items needed.


Kchurchill5 "RIP" Forever in our Kitchen

Easy to make; and I always have those ingredients on hand. A very nice combination. My only change ... I added a little red pepper flakes to the glaze for a little spice. But, delicious!

(17 Feb 2013)