Quick & Easy Asian Pan Seared Salmon Salad for One

🧂 Ingredients

• 1 6- ounce wild salmon filet
• 1 cup chopped Napa cabbage
• 1/4 cup chopped green onion
• 1/8 cup peanuts
• 1 teaspoon Golden Balsamic vinegar
• 2 teaspoons extra virgin olive oil

  divided
• 1 teaspoons sesame oil
• 1 teaspoon Braggs Amino Acids or gluten-free Tamari
• 1/4 teaspoon Chinese 5 Spice Powder

  or to taste
• salt and pepper

Instructions

• 1 Heat a large heavy skillet over medium heat, add peanuts, and cook for ~3
  minutes, stirring constantly to prevent burning. Remove peanuts from skillet,
  and allow to cool.
• 2 Add 1 teaspoon oil to the same skillet, and place salmon filet, skin side down,
  in the pan. Sprinkle salt and pepper on top and cook for 4 minutes, then flip
  over and cook for another 3 minutes. Remove salmon from pan to cool.
• 3 While salmon is cooking, chop the Napa cabbage and onions up, and make the
  dressing by combining the remaining olive oil with the sesame oil, balsamic
  vinegar, Braggs Amino Acids, and the Chinese 5 Spice Powder. Stir well, and set
  aside.
• 4 Assemble the salad by placing the cabbage on a plate, top with the salmon filet,
  sprinkle the green onions and peanuts on top, then drizzle the dressing over the
  salad.

Nutrition Info