Orange-Soy Marinated Salmon with Vegetable Salad

Orange-Soy Marinated Salmon with Vegetable Salad
½   cup orange juice
½   cup LUCKY DRAGON Soya Sauce
2   tablespoons brown sugar
2   5oz. CO-OP GOLD PURE Salmon Fillets
¼   cup orange juice
1   tablespoon rice wine vinegar
2   tablespoons LUCKY DRAGON Soya Sauce
1   tablespoon sesame oil
2   teaspoons CO-OP GOLD PURE Raw Unpasteurized Honey
½   cup baby bok choy
½   cup sugar snap peas
2   tablespoons green onions, thinly sliced
2   red radishes, thinly sliced
½   teaspoon sesame seeds
  teaspoon salt

Serves 2
Prep Time: 10 mins
Cook Time: 10 mins

  • Place orange juice, soy sauce and brown sugar in a bowl and whisk together. Add salmon fillets to marinade and let stand in the fridge 1–4 hours.
  • Mix all dressing ingredients in a bowl and whisk well; reserve until later to dress salad.
  • Slice off the bottom of the baby bok choy, then cut each stock and leaf in half lengthwise. Cut snap peas in half lengthwise. Place all vegetables and salt into a bowl and toss with your dressing. Dress the salad about 10 minutes before serving to allow vegetables to absorb the dressing a bit.
  • Take salmon out of the fridge about 30 minutes before cooking, allowing it to come to room temperature. Bake salmon at 350°F for 6–8 minutes on a tray lined with parchment paper.
  • Divide salad between two plates; if there is a bit of dressing left, add it to the plate, as well. Place baked salmon on top and enjoy!
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