Salmon and Cabbage Salad with Grated Ginger
This salmon salad will shake up your salad routine and get you excited for a plate full of veggies – and hearty salmon! Cabbage is a cruciferous vegetable and can grow in cool temperatures, so this salad is perfect for the fall and winter months, when vegetables can seem scarce. Plus, consuming at least two 6 oz portions of salmon per week supplies your weekly recommended amount of omega-3 fatty acids, which aid in reducing inflammation. Fresh ginger and a light drizzle of dressing spice up this salad and give it a distinct flavor that is anything but boring!
Ingredients (serves 1):
6 oz salmon fillet
1/4 small head cabbage (doesn’t matter which color- whichever you prefer!)
1 large carrot
2 Tbsp ginger or miso dressing (I recommend 365 Ginger Soy Vinaigrette)
Non-stick vegetable oil cooking spray
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp onion powder
1/8 tsp fresh ginger, grated (I use a cheese grater)
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray casserole dish with cooking spray. Place salmon fillet in casserole dish.
3. Season salmon with spices (garlic powder, onion powder, ground black pepper and grated ginger).
4. Place salmon in oven. Bake 15-20 minutes, or until cooked through (reaching an internal temperature of 145 degrees Fahrenheit).
5. While salmon is in oven, chop cabbage. Place cabbage in strainer and rise. Dry thoroughly. Transfer cabbage to plate.
6. Skin, wash and dry carrot. Shred carrot over cabbage using a cheese grater.
7. Remove salmon from oven and let cool for 2-3 minutes.
8. Place salmon on top of salad. Drizzle dressing over salad. Serve.
The Goods: What‘s Inside?
Nutritional Analysis Per Serving
Calories 371 calories, Total Fat 11 g, Saturated Fat 1 g, Cholesterol 114 mg, Carbohydrates 21 g, Fiber 6 g, Protein 47 g, Calcium 139 mg, Sodium 511 mg
*note: If you are concerned about your sodium intake, try to look for a low-sodium salad dressing. Also, you can make your own dressing using low-sodium soy sauce and mustard!