Asian Salmon & Spring Salad

Asian Salmon & Spring Salad: Healthy Recipes by Little Miss Bakery

How do you keep yourself motivated to be healthy? Lately I’ve been really on top of it, feeling strong in my food choices and in my workouts. It’s a good feeling to be so successful in this area, and I wonder how I can keep it going all the time. I fall into workout ruts, bad eating patterns, and I feel just terrible. So, what is it about now that has me doing so well?

Of course, in hard times it’s really difficult to maintain a healthy lifestyle, but I’m talking about when things are “normal” (whatever that may be for you!). For me, I think a big part of that is having something to train for. Otherwise, a workout is optional … and when I’m tired after working a long day, option 2 (couch) seems much more appealing. Training means, crap! I’ve got to get this workout in or I’m going to be screwed in a couple months! Plus, it’s fun to set fitness goals and time goals for yourself. Right now, I’m training for a triathlon at the end of June. A tri might seem intimidating if you’ve never done one, but really it is totally doable! And so fun!

Firstly, a sprint tri is very doable. Short distances of each leg, so you don’t need to be worried about long distances in your weak area(s). You swim  in open water, which is an awesome workout. When else would you get yourself out there to do a swim workout in a lake? I never did that before tri training, and it’s now one of my favorite things to do. I can’t wait for my first swim of the season.

The biking was another great addition to my workouts. I realized that I LOVE biking. I hope to join a biking club soon in my area, but for now, I bike on my stationary trainer in my basement. Such a great workout, and you get to speed through the world while doing so. Please, please, please be careful biking on the streets. Drivers are often distracted and you need to be on your up most guard at all times. Drivers, put down your phones!!

Anyway, having such great motivation for training directly affects my cooking. This meal is delicious and fresh, full of sustenance and all the nutrients you need after a satisfying sweat fest.

This is a quick weeknight meal. Salmon is baked and covered in a variation of my favorite Asian sauce, one your sure to love. The rice is cooked in coconut milk, which gives it a rich flavor. The salad is a great seasonal salad for spring. Mangoes, snow peas, red pepper, and sliced almonds are tossed in a sweet lime vinaigrette. The flavors on the plate are just beautiful together.

Asian Salmon & Spring Salad

Print Recipe
Serves: 2 Cooking Time: 30 minutes


  • 2 salmon filets
  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 tsp rice wine vinegar + 1 tbsp
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground ginger
  • Sesame seeds for garnish
  • 1 mango, peeled and diced
  • 1/2 cucumber, thinly sliced
  • 1 cup snow peas
  • 1/4 cup red pepper, chopped
  • 1/8 cup sliced almonds
  • 3 limes, juiced
  • 1/2 tbsp olive oil
  • 1 tbsp honey
  • 1 cup white rice
  • 1 can coconut milk
  • Salt to taste



First, start the rice. Combine the rice and coconut milk in a small sauce pan. Bring to a boil, and then cover and lower heat. Simmer for 15 - 20 minutes or until rice is cooked. Remove from heat and leave covered until ready to serve


Make the sauce for the salmon. Preheat the oven to 400F and line a baking sheet with foil. Combine soy, sesame oil, brown sugar, 1 tsp rice wine vinegar, pepper flakes, ginger into a small sauce pan. Heat over medium heat until mixture begins to boil; lower heat and simmer for 5 minutes. Pour 3/4 of the sauce over the salmon filets. Bake for 10 minutes.


While everything is cooking, prepare the salad. Using a bamboo steamer, other steamer, or simply a small pot filled with water, steam the snow peas for 1 minute. Allow to cool. Chop all other produce. Combine mango, cucumber, and pepper with almonds and cooled snow peas in a bowl. Separately, whisk to combine the lime juice, 1 tbsp vinegar, olive oil, honey and salt. Pour vinaigrette over the salad and toss.


To serve, pour the remaining sauce over the cooked salmon and garnish with sesame seeds.

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