Salmon Salad with Nusia Sweet Chili Garlic Sauce

Salmon Salad with Nusia Sweet Chili Garlic Sauce

Rothana Seng

Ingredients:

  • For the Salam

  • 1.25 lb salmon
  • 2 Tbsp Nusia Sweet Chili Garlic Sauce
  • 2 Tbsp Ken’s Steak House Balsamic Vinaigrette Dressing

  • For the Vegetables

  • 1 cup green cabbage, shredded
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium white onion, sliced
  • 1/2 cup carrots, julienned
  • 1/2 cup cherry tomatoes, halved
  • 2–3 lettuce leaves, chopped

  • For Cooking

  • 2 Tbsp olive oil
  • 1 Tbsp butter

Instructions:

  1. In a bowl, marinate the salmon with Nusia Sweet Chili Garlic Sauce and Ken’s Steak House Balsamic Vinaigrette Dressing. Let sit for 5–10 minutes. 
  2. Bring a pot of water to a boil. Blanch the cabbage, bell peppers, onion, and carrots for 1–2 minutes. Drain well and set aside.
    Heat the butter and olive oil in a skillet over medium heat. 
  3. Cook the salmon for 4–5 minutes per side, or until fully cooked and flaky. Remove from the skillet and set aside. 
  4. Add the blanched vegetables to the same skillet and toss gently in the remaining sauce and juices from the salmon for 1–2 minutes.
  5. Arrange the lettuce, vegetables, and cherry tomatoes on a serving platter.
  6. Place the cooked salmon on top of the vegetables.
    Drizzle with additional Nusia Sweet Chili Garlic Sauce and serve immediately.

    Serving suggestion:

    This fresh and flavorful salmon salad combines tender salmon, crisp vegetables, and the sweet-and-tangy flavor of Nusia Sweet Chili Garlic Sauce. Perfect for a light lunch or healthy dinner.


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