Asian Salmon Salad with Spiralized Pear and Avocado

seafood
Asian Salmon Salad with Spiralized Pear and Avocado

Asian Salmon Salad with Spiralized Pear and Avocado

One of the sweetest souls out there, Andie Mitchell, is sharing a salad recipe today!

If you don’t know anything about Andie, then I’m honored to be the first to introduce you to this wonderful human.

There are some people out there that you meet and feel like you could talk to them forever – or that you have been friends forever. That’s Andie.

Her story is so inspiring (I read her memoir in a few days, no wonder it became such a massive success!), she’s compassionate, and a very talented cook. We’ve met at multiple blog events, met up for dinners, and I am just so happy to have her on the blog today.

Asian Salmon Salad with Spiralized Pear and Avocado

From Andie:

Hello friends of Inspiralized! I’m Andie, a big fan of Ali’s and a fellow blogger who loves making healthy meals. To give you a brief backstory on me, I lost 135 pounds 11 years ago by completely changing my diet and beginning to exercise consistently. After a few years of maintenance (and what a steep learning curve that was), I decided to start a blog…which led to a memoir, and then a cookbook. You can read more about that journey here if you’d like, but enough about me! Onward to the food.

Now, I’m someone who eats her fair share of salad. Understandably, when I tell people that I genuinely enjoy eating salad, the whole enjoying it part can be hard to believe. But to that I say: not all salads are created equal—and hitting that sweet spot between making something that tastes good and is good for you can be challenging.

Asian Salmon Salad with Spiralized Pear and Avocado

To make it a little easier, here’s the formula I like to follow to create a filling, flavorful salad with lots of texture and room for variety: greens + protein (hot or cold) + healthy fat + fruit (fresh or dried) + something crunchy.

This Asian salmon salad has all of those components: baby spinach, soy-garlic-marinated salmon, avocado, spiralized Asian pear, and toasted pecans. And though all the ingredients make a difference in taste and texture, it’s the crispy, pan-seared salmon that really steals the show. The soy sauce and sesame oil that I used to marinate the salmon caramelize while cooking, and salty, sweet flavor goes so well with cool, creamy avocado and crisp Asian pear. The choice to spiralize the pear was an easy one because a.) the thin strands disperse throughout the salad more evenly, and b.) they’re prettier and more interesting than slices are 🙂

I hope you enjoy it!

Asian Salmon Salad with Spiralized Pear and Avocado

Connect with Andie:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

Inspiralized

Recipe

Asian Salmon Salad with Spiralized Pear and Avocado

Prep Time40 mins
Cook Time10 mins
Total Time50 mins

Ingredients

  • 2 tablespoons low-sodium soy sauce or tamari
  • 2 teaspoons toasted sesame oil
  • 1 garlic clove minced
  • 1 pound wild salmon cut into 4 fillets
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil divided
  • Juice of 1 lemon
  • ¼ teaspoon salt divided
  • ¼ teaspoon freshly ground black pepper
  • 6 ounces baby spinach
  • 2 Asian pears spiralized using the Inspiralizer ‘C’ blade
  • 1 shallot thinly sliced
  • 1 avocado pitted and sliced
  • ¼ cup pecans toasted and chopped

Instructions

  • In a large resealable plastic bag, combine the soy sauce, sesame oil, and garlic. Add the salmon fillets, seal the bag, and gently turn the bag a few times to coat the fillets in the marinade. Refrigerate for 30 minutes.
  • In a large skillet, heat 2 teaspoons of olive oil over medium-high heat until very hot. Add the salmon fillets and cook to medium doneness, about 5 minutes per side. Let the salmon cool 5 minutes before serving.
  • While the salmon cools, in a large bowl, whisk the juice of one lemon, the remaining 2 tablespoons of olive oil, the salt and pepper. Add the baby spinach, spiralized pear, and shallots. Divide the salad among 4 plates and top evenly with salmon, avocado slices, and chopped pecans.

Asian Salmon Salad with Spiralized Pear and Avocado

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

16 comments

Karen says:
I think you posted the wrong recipe. Instead of Asian salmon it has shown as spiralised butternut squash, black bean and kale enchilada's which also looks good
Meaghan says:
Thanks for letting us know, Karen! The recipe has been updated.
Charin says:
Where’s the salmon recipe?
Meaghan says:
The recipe has been updated! Let us know if you're unable to see it!
Would also like the Asian salmon salad recipe, please post. Thank you says:
Would also like the Asian salmon salad recipe, please post. Thank you
Meaghan says:
You should be able to see it now! Thank you!
Jan Marie says:
I have missed the Asian salmon salad recipe somewhere, can you help me out?
Meaghan says:
Yes! Reload the page now, it should be there!!
ML says:
Please give us the pear/avocado salad recipe that goes with the salmon!
Meaghan says:
The recipe has been updated!
anastasia says:
Maybe you think it's been updated? I never went into either of these recipes until just now, and the salmon recipe is showing under the butternut squash enchilada bowl blog, and vice versa.
Meaghan says:
Anastasia, the recipe is updated. Check back now. Thank you.
Jorgen says:
Why should I use wild salmon? Will farmed salmon do? Or is it just a political/fashion statement that has no bearing in the real world.
Meaghan says:
Feel free to use whatever salmon you'd like! Farm salmon is raised consuming processed feed while wild salmon eats other organisms found in the wild. It's all about personal preference!
Anonymous says:
My store doesn’t ha e Asian pears. Can I substitute with Bartlett pears?
Meaghan says:
Yes! That would be great!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...