Honey Sriracha Salmon Salad with Blackberries and Cashews
An easy main dish salad that you can adjust based on the numbers!
Servings 2
Ingredients
For the salmon
- 1½ Tablespoons honey
- 1 Tablespoon sriracha
- 1 Tablespoon soy sauce
- 1½ teaspoon apple cider vinegar
- 2 salmon fillets
For the dressing
- ¼ cup olive oil
- ⅛ 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
- ⅛ 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.