Salmon Spring Salad

Salmon Spring Salad

Enjoy our recipe Salmon Spring Salad by feastr. Ideal to lose weight. Balanced, quick, and very tasty.

Nutritional information:

Calories3374 kJ (806 kcal)
Protein46 g
Fat46 g
Carbohydrates47 g
Fiber8 g


chef's knife, Spoon, non-stick frying pan, plate, cutting board, bowl, spatula, frying pan

Recipe instructions:


Take the salmon out of the refrigerator, rinse under cold water, pat dry and set aside.

  • 7.1 oz Salmon, fresh
    7.1 oz Salmon, fresh

Cut the kohlrabi, beet, and apple into thin strips. Finely slice the spring onion and put everything in a bowl.

  • 3.5 oz Kohlrabi (or turnip) (w/o skin)
    3.5 oz Kohlrabi (or turnip) (w/o skin)
  • 1 Beet (~ 2.9 oz)
    1 Beet (~ 2.9 oz)
  • 1 Apple (~ 6.3 oz)
    1 Apple (~ 6.3 oz)
  • ½ Green onion (~ 0.6 oz)
    ½ Green onion (~ 0.6 oz)

Season with apple cider vinegar, olive oil, soy sauce, and honey.

  • 1 Tbsp Cider vinegar
    1 Tbsp Cider vinegar
  • 2 tsp Olive oil
    2 tsp Olive oil
  • 1 Tbsp Soy sauce, light
    1 Tbsp Soy sauce, light
  • 1 ⁠½ tsp Honey
    1 ⁠½ tsp Honey

Score the skin of the salmon and season with salt and pepper. Heat the canola oil in a non-stick frying pan over medium heat.

  • Salt
  • Black pepper
    Black pepper
  • 1 Tbsp Canola oil
    1 Tbsp Canola oil

Sear the salmon on high heat, skin-side down. When its flesh turns white on the sides, turn and finish off for approx. 1-2 minutes.


    Serve the salad with the salmon.


      Enjoy your meal!