Vietnamese Lemongrass Salmon Salad

5 from 1 vote

Vietnamese Lemongrass Salmon Salad

This delicious salmon salad can be served hot or cold. Feel free to modify the vegetables in the salad as well as the herbs added to vary the flavor profile.

Course Main Course, Salad

Cuisine Vietnamese

Keyword dairy-free, dinner, easy, egg-free, fast, lemongrass, lunch, main, nightshade-free, nut-free, protein sparing modified fast, PSMF, salad, salmon, seafood, vietnamese

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 390kcal

Author Jenny Ross

Ingredients

Salmon

1 pound salmon
1 tablespoon lemongrass paste
1 garlic clove minced
1 tablespoon coconut aminos

Salad

4 cups mixed greens
1/2 English cucumber julienned
1 carrot peeled and julienned
1/2 red bell pepper sliced thin, omit for nightshade-free
1/4 cup mint leaves
1/2 cup cilantro leaves

Dressing

2 tablespoons lime juice or rice vinegar
1 tablespoon fish sauce or 3 tablespoons coconut aminos
1 tablespoon monk fruit powdered, omit if using coconut aminos
1 garlic clove minced
1 Thai chili minced or sriracha to taste, omit for nightshade-free

Instructions

Preheat the oven to 250ºF. Line a rimmed baking sheet with foil or parchment paper and grease with a bit of avocado oil. Lay the salmon filets on top.
Combine the lemongrass, garlic, and coconut aminos and rub all over the salmon. Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
While salmon bakes, prepare the dressing and salad. Stir together all dressing ingredients and adjust seasoning to taste with more lime, fish sauce, or sweetener as desired. Set aside. Combine all salad ingredients in a large bowl. Set aside.
When ready to serve, toss the salad greens with the dressing. Top with salmon and serve.

Notes

Protein:Energy Ratio: 1.78

Nutrition without nightshades: Calories: 380 cal, Carbs: 13g, Fiber: 2g, Fat: 15g, Protein: 48g, Protein:Energy Ratio: 1.85

Nutrition