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Recipe by Sylvia Fallas

Inside-Out Eggroll Salmon Salad

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Parve Parve
Easy Easy
1 Servings
Allergens
40 Minutes
Diets

This salmon dish reminds me of an inside-out eggroll. The base of the salad is a warm eggroll-style filling – cabbage and carrots with a sprinkling of bean sprouts.   This recipe can be prepped in advance and brought to work or school for a delicious, filling lunch.  I serve this with wonton crisps, but half a sweet potato or brown rice would be great, too.

Ingredients

Inside-Out Eggroll Salad

  • 5 ounces salmon fillet

  • salt

  • pepper

  • 3 cups coleslaw or broccoli slaw mix

  • 1 cup bean sprouts

  • 1 tablespoon Tuscanini Olive Oil

Wonton Crisps

Directions

Prepare the Salmon

1.

Preheat the oven to 450 degrees Fahrenheit.

2.

Season the salmon fillet with salt and pepper and place on a greased baking tray. Bake 12–15 minutes for fresh or defrosted salmon or 15–18 minutes for frozen salmon. Leave whole or break into pieces.

Tips:

Frozen pre-portioned salmon is perfect for this recipe. Just grab a piece from the freezer, no defrosting needed.

Prepare the Salad

1.

In a large skillet or wok, heat olive oil. Add coleslaw mix and bean sprouts and sauté until slightly wilted. Drizzle with sesame oil and soy sauce and cook on a medium flame until wilted. Add hot sauce if desired.

2.

Transfer to a plate or an airtight container (for make-ahead meal prep) and place salmon on top. Sprinkle peanuts over.

Prepare the Wonton Crisps

1.

Arrange wonton wrappers on a greased baking sheet in a single layer. Spray with cooking spray and sprinkle with salt.

2.

Bake at 400 degrees Fahrenheit until crisp, about five minutes.

3.

If not using right away, store in a separate container.

Credits

Photography by Rivka Braverman

Inside-Out Eggroll Salmon Salad

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