Baby Kale Salmon Salad Appetizer

By Ling Robinson of Asiatique Thai Bistro | Yield: 1 Serving
Photography By Michael Fornataro | August 25, 2015

Ingredients

  • 4 oz skinless salmon
  • 1 tablespoon rice vinegar
  • 2 teaspoons mushroom soy sauce
  • 1/2 teaspoon hot chili olive oil
  • 1 oz baby kale
  • 2 oz baby spinach
  • 1/2 hass avocado, cubed
  • 1/2 oz radicchio
  • 2 tablespoons cucumber, diced
  • 2 cherry tomatoes, halved
  • 1 tablespoon chia seeds
  • 1/2 apple, sliced thin
  • 3 slices tomato, skins and seeds removed

Instructions

  • Grill the salmon over high heat for 1-3 minutes. Flip and grill the other side for 2-5 minutes. Set aside.
  • To make the dressing, mix rice vinegar, mushroom soy sauce, and hot chili olive oil in a small bowl. Set aside.
  • Mix kale, spinach, cubed avocado, radicchio, diced cucumber, cherry tomato halves, chia seeds, and apple in a stainless steel bowl.
  • Pour the dressing over the salad. Mix well.
  • Top the dressed salad with grilled salmon and tomato slices.

Chef’s note: For best results, use Pacific clean, cold water salmon and organic ingredients!

Asiatique Thai Bistro120 Bakery Square Blvd., Bakery Square. 412.441.1212.

 

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Ingredients

  • 4 oz skinless salmon
  • 1 tablespoon rice vinegar
  • 2 teaspoons mushroom soy sauce
  • 1/2 teaspoon hot chili olive oil
  • 1 oz baby kale
  • 2 oz baby spinach
  • 1/2 hass avocado, cubed
  • 1/2 oz radicchio
  • 2 tablespoons cucumber, diced
  • 2 cherry tomatoes, halved
  • 1 tablespoon chia seeds
  • 1/2 apple, sliced thin
  • 3 slices tomato, skins and seeds removed
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