Diabetes Forecast

Spicy Salmon Salad

Per Serving

Spicy Salmon Salad

Makes: 6 (makes 4 cups)
Serving Size: 2/3 cup
Calories 200
Fat 11 g
Saturated Fat 1.5 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 1 g
Sugars 4 g
Cholesterol 55 mg
Sodium 530 mg
Potassium 330 mg
Protein 18 g
Phosphorus 180 mg
Choices: Carbohydrate 0.5, Lean meat 2, Fat 1.5
  • Makes: 6 (makes 4 cups)
  • Serving Size: 2/3 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes


1 lb. fresh salmon, skin on (2 cups cooked and flaked)
2-3 cups cold water
3 whole black peppercorns
1 small red onion, thinly sliced (1 cup)
2/3 cup very thinly sliced cucumber, skin on
1/2 cup minced fresh cilantro
1/4 cup fresh minced mint
2 scallions, very thinly sliced (1/4 cup)
1 Tbsp. sugar
2 Tbsp. prepared Asian fish sauce
2 Tbsp. canola oil
1/4 cup fresh lime juice
2 tsp. (or more if desired) chili paste with garlic
fresh green leaf lettuce leaves
fresh lime wedges
*not included in nutritional analysis


  1. Prepare the salmon: Add the salmon to a large skillet with a tight-fitting lid. Add water to cover, and toss in the peppercorns. Cover and bring the water to a gentle simmer. Cover and simmer until the salmon is cooked through, about 8 to 10 minutes. With a slotted spatula, remove the salmon from the water, place on a plate, and let cool.
  2. When the salmon is cool enough to handle, flake it with a fork into medium pieces, and add to a bowl. Discard the fish skin. Add the red onion, cucumber, cilantro, mint, and scallions to the bowl and toss.
  3. Prepare the dressing: In a small bowl, whisk together the sugar and fish sauce until the sugar dissolves. Add in the oil, lime juice, and chili paste. Add the dressing to the salmon and toss well. Cover and refrigerate for 1/2 hour before serving. Serve over lettuce leaves as desired, and garnish with lime wedges.

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