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Soy Peach Glazed Salmon Salad With Ginger Sesame Dressing

For the Salad
 8 oz Little Leaf Farms Baby Red and Green Leaf Lettuce
 ¾ cup persian cucumber, sliced on the bias
 ½ cup shredded carrots
 ¼ cup green onions, sliced thin
 ½ cup frozen shelled edamame, defrosted and drained
 ½ cup radish, sliced thin
 1 lb skinless salmon filets
 ¼ cup low sodium soy sauce
 2 tbsp garlic, minced
 2 tbsp peach jam
 1 lime, sliced into rounds + extra for garnish
 Black pepper, to taste
For the Dressing
 1 tbsp garlic, minced
 2 tbsp fresh ginger, grated
 Juice of 1 orange
 ½ cup extra virgin olive oil
 ¼ cup rice wine vinegar
 3 tbsp toasted sesame seeds
Make the Salmon

Preheat your oven to 375°.


In a medium sized bowl whisk the soy, garlic and peach jam together until they are well combined, set aside.


Grab a sheet pan and line it with a piece of foil large enough to wrap the salmon loosely. Place the salmon filets on the foil, and brush with the soy mixture! Season with pepper and top with lime slices.


Take both ends of the foil and fold towards the middle of the salmon so it is completely enclosed. Seal the remaining open ends by folding them upwards. Bake until the thickest part of the salmon is cooked through, usually 15-20 minutes. When it’s done, open the pouch to let it cool down a bit so the greens don’t wilt from the heat!

Make Dressing

Whisk all of the ingredients in a bowl or shake together in a mason jar with a lid until emulsified and smooth. Season well with salt and pepper! Leftovers will last in the fridge for about two weeks.


Cover your favorite platter with Little Leaf Farms Baby Red and Green Lettuce.


In sections, top the greens with cucumber, carrots, green onion, edamame and radishes. With a fork, break the salmon into smaller chunks and add to the platter.


Drizzle with Ginger Sesame Dressing and finish it off with extra lime slices!

Nutrition Facts

Servings 4