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HONEY GLAZED SALMON SALAD

80 Acres Farms Honey Glazed Salmon Salad
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A fresh twist on sushi combines tender honey-glazed salmon, crisp cucumbers, nutty sesame seeds, edamame, and umami-rich seaweed. Perfectly balanced, light, and satisfying, its sushi is reimagined in every bite!

  • Author: 80 Acres Farms
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

FOR THE SALMON

1-1 1/2 lb. salmon 1/4 cup tamari 2 tbsp. honey

FOR THE SALAD

(2) 4 oz. 80 Acres Farms BUTTER ME UP 2 Persian cucumbers, thinly sliced 2 carrots, thinly sliced 1/2 cup edamame 1/2 cup radish, thinly sliced 1 avocado, diced 1-2 sheets nori or seaweed, cut into slices Sesame seeds, for garnish Pickled ginger, for garnish

FOR THE DRESSING

2 tbsp. toasted sesame oil 2 tbsp. olive oil 2 tbsp. tamari 2-3 tbsp. rice vinegar 1 1/2 tbsp. pure maple syrup 2 garlic cloves, minced 1 tbsp. ginger, minced

Instructions

  1. Marinate the salmon in tamari and honey, then refrigerate for at least 15 minutes or up to 4 hours. Preheat the oven to 400°. Bake the salmon for 15-18 minutes, then flake it with a fork and discard the skin.
  2. While the salmon is baking, prepare the vegetables and seaweed.
  3. Combine all the dressing ingredients in a small bowl and whisk until well mixed.
  4. Arrange the BUTTER ME UP in a bowl. Add the remaining ingredients, reserving the sesame seeds and pickled ginger for garnish.
  5. Drizzle the dressing over the salad and enjoy!