Recipe by Raizy Fried

Chili Salmon Salad

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Chili Salmon Salad
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts - Sesame
30 Minutes
Diets
- Pescatarian - Gluten Free

So here’s the story. I am super-proud to come from a lineage of great Hungarian Balabustas. While I have a deep appreciation for Paprikash and Hungarian Cooking, I also love experimenting with new & trendy flavors. I like interesting flavors that still comply with my “Heimishe Cooking Style”. Some examples of modern additions to my pantry would be; Maple Syrup, Balsamic Vinegar & Chilli sauce. Get the picture?   I just love the taste of this salmon along with this light salad! The combination of chilli sauce and mustard is a tasty-no-brainer, to me. This recipe is unique in a familiar sort of way. Wanna know what that means? Try it for yourself, and see.   Goulash vs. Chilli Salmon. What type of recipes do you prefer?   I say both!

Ingredients

Salmon

  • 4 slices salmon, skinned and cubed

  • 8 tablespoons sweet chilli sauce (Thai style)

  • 2 teaspoons mustard

  • 1/2 cup white sesame seeds

  • 1/2 cup black sesame seeds

Salad

  • 4 ounces Arugula (or Romaine)

  • 1 red onion, sliced

  • 1 orange pepper, cut into strips

  • 6 ounces cherry tomatoes, halved

  • 3/4 cup shelled pistachios

Dressing

  • 1/2 cup oil

  • 1 tablespoon spicy brown mustard

  • 1/4 cup sugar

  • 1/4 cup Gefen BBQ Sauce or other barbecue sauce

  • 1/4 cup white distilled vinegar

  • 1/2 teaspoon salt

  • dash of pepper

Wine Pairing

Baron Herzog Chenin Viognier

Directions

Prepare the Salad

1.

Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.

2.

In a medium-sized bowl, combine the chilli sauce and mustard.  Add in the salmon cubes and toss well, so the salmon cubes are coated on all sides.

3.

In another bowl or large flat plate, combine the two types of sesame seeds, then dip each salmon cube into the mixture. Place the coated cubes on the lined cookie sheet and bake for 15–20 minutes.

4.

Combine all dressing ingredients and mix well.

5.

Combine the salad ingredients (except pistachios) in a large bowl and toss with a bit of the dressing.

6.

To serve: Place some salad on a plate and top with the salmon cubes. Don’t forget to top with the pistachios; they add such a tasty texture!

Recipe tags

arugula baked barbecue sauce BBQ sauce breading cherry tomatoes dairy free fish fresh greens fresh vegetables gluten free hot Meatless Mondays mustard no mayo no mayonnaise non-dairy pareve parve pistachios quick-and-easy salmon Salmon Salad sesame seeds spicy mustard super easy sweet chili sauce vinegar weeknight dinner
Chili Salmon Salad

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