If you remember a few posts back I shared my love for summer, grilling, and salads. This recipe combines all of those into one flavorful salad.  Now those of you who think I hate fish why would I put it on a salad? I’m right there with you. But before you give up and move on to checking your email or your Instagram hang with me for just a minute more.

This combination of a filling fruity salad mixed with honey and ginger leaves your taste buds begging for summer. Plus grilling the salmon outside makes for a quick and easy clean-up and a house that still smells fresh. So give this salad a shot. Be brave one night and dive right into this perfect Asian salad. 

I play this little game with my self every month called The Grocery Budget. For 3 weeks of the month we eat like kings, I buy granola bars, nuts and dried fruits from the bulk section, fruits and vegetables, meat, and every other good thing known to man. Then the last week we eat whatever we can find. Like little scavengers picking over the dry desert we eat what I can create from the freezer and pantry. Now don’t get me wrong, we’ve never starved, and we aren’t so hard up for money that it’s a painful game. But it seems that after nearly 3.5 years I still haven’t figured out how to work the system.

So what does this little game have to do with this salad? This salad was born out of week 4 of the month. I was rummaging through the freezer and found some salmon patties. I’m pretty sure you are supposed to eat them on buns like a sandwich or something, but neither Mr M nor I really cared for them. But when week 4 comes and there is no more meat left in the house we resort to eating last summers – probably freezer burnt- salmon patties. And you know what? They really surprised us. Looks like we will finish off the package after all.

Now if you happen to have little frozen salmon patties on hand, or want to purchase them, they are perfect for this recipe. Easy and quick to cook. However the ideal situation would be to buy a little bit of fresh or frozen salmon to cook for this salad. That even convinces me – the hesitant non-fish eater- to give it a try. Because there is so much going on in this salad I recommend buying enough meat to serve 2. By the time you shred it and add everything else it should be more than enough.


Yield:  4 servings

Time: 30 minutes


  • 2 servings salmon
  • 1/4 c Asian Ginger Salad Dressing (I use Ken’s Steak House Asian Sesame)
  • 1 T honey
  • salt & pepper to taste
  • 1 head lettuce
  • 1-2 c prepared rice
  • 2-3 carrots shredded
  • 1 orange, peeled and wedged (or 1 can Mandarin Oranges)
  • 1-2 c fresh pineapple, cubed
  • 1/4 c sunflower seeds
  • Salad Dressing (I use the same Asian Sesame I did on the salmon)
  • optional ideas:
    • corn
    • black beans
    •  apple
    • green onion
    • fresh minced ginger
    • cucumber


  • outdoor grill


  • Step 1

Begin preparing rice. Pre-heat grill. Place salmon on a piece of foil. Mix salad dressing and honey together and pour over the salmon. Grill salmon just until done. Salt and pepper to taste.

  • Step 2

Wash and chop all vegetables, fruits, and lettuce. Layer all ingredients in a large salad bowl. I always place the rice on the bottom, then the vegetables, the lettuce, then top it with the fruits and seeds.

Shred salmon into bite size pieces and sprinkle over the top. Serve immediately with your salad dressing of choice.




Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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