HONEY GLAZED SALMON SALAD

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

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Instructions

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.
While the salmon is baking, prepare the vegetables and seaweed.
Combine all the dressing ingredients in a small bowl and whisk until well mixed.
Arrange the BUTTER ME UP in a bowl. Add the remaining ingredients, reserving the sesame seeds and pickled ginger for garnish.
Drizzle the dressing over the salad and enjoy!