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black bowl with zucchini noodles and a piece of roasted salmon on top with blackberries.
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Honey Sriracha Salmon Salad with Blackberries and Cashews

An easy main dish salad that you can adjust based on the numbers!
Course Dinner, Lunch, Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

For the salmon

  • Tablespoons honey
  • 1 Tablespoon sriracha
  • 1 Tablespoon soy sauce
  • teaspoon apple cider vinegar
  • 2 salmon fillets

For the dressing

  • ¼ cup olive oil
  • cup apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon chopped garlic
  • 1 teaspoon grated ginger I use a zester like this one
  • ¼ teaspoon kosher salt
  • teaspoon ground black pepper

For the salad

  • 1 large zucchini or two smaller ones, ends removed.
  • ½ pint blackberries washed and blotted dry
  • ½ cup roasted cashews you can use raw or unsalted, if preferred.

Instructions

For the salmon

  • Preheat the oven to 450°.
  • Mix all of the glaze ingredients together in a small bowl.
  • Brush evenly over sides and top of salmon. If you don't use it all, that's ok. You can brush more on while the salmon is roasting.
  • Place the salmon on a middle rack and roast until a thermometer reaches 145° or about 10-15 minutes. Check after 10 minutes (and reglaze at this point).

For the dressing

  • In a measuring cup, whisk together all the ingredients and taste for seasoning. Add additional salt, pepper (or even vinegar!) to taste. Set aside.

For the salad

  • Using either a hand held or countertop spiralizer, spiralize your zucchini.
  • If eating right away, blot dry with paper towels. If not, sprinkle a little bit of salt and let sit in a colander for about 10 minutes. Blot until dry.
  • Divide the zucchini into 2 bowls. Place a piece of salmon on top. Sprinkle over the blackberries and cashews and drizzle over the dressing.