Tangy Asian BBQ Salmon Salad: A light gluten free dinner made with a sweet and spicy sauce and grilled salmon. Healthy and full of antioxidants, and it helps the body with Lycopene absorption! Goes great with edamame salad.
Everyone has one in their family. You know, that person who doesn’t like this food or that food, but you on the hand love that food. Yep. That’s my husband. He usually likes ALL THE FOOD. He is not picky.
But there are a few… asparagus, mushroom, and tomatoes. Which of course happen to be some of my favorite. Go figure!
Those are some pretty important vegetables if you ask me. And right now, we need all the vegetables we can get. Hello allergies and low immune system. ACK! But I will let you in on a little secret. I might have tricked him into eating tomatoes and ABSORBING MORE LYCOPENE!
I know what you’re thinking.
What’s the big deal about lycopene and why all this talk about lycopene absorption?
Lycopene is power antioxidant found in red colored foods, such as watermelon and tomatoes. You know I love me some watermelon and you know we love our antioxidants. Get to know more about lycopene here.
But in order for us human folk to utilize lycopene, it needs some tender “FAT” loving care. In other words, it needs to be paired with a healthy unsaturated fat in order to be absorbed through the intestines.
Do you see where I’m going with this?
- Sockeye Salmon –> GOOD FAT
- Tangy Asian Tomato BBQ Sauce –> good source of Lycopene
DING DING! We have lycopene absorption!
We also have a way for my husband to eat tomatoes, use a fresh tomato paste and add in a little sweet and spicy seasoning.Print
For the Sauce:
- 2–3 tbsp Tamari Sauce or GF Soy Sauce
- 1/4 garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp mustard powder
- 2/3 cup tomato paste
- dash of sea salt
- 1/4 tsp paprika
- 1 tbsp olive or sesame oil
- 2 small sockeye salmon fillets
- 4–6 cups greens
- 1/4 cup chopped chives
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
- 1/4 cup seeds (pumpkin or sesame)
- hard boiled egg
- Any extra sesame oil to top as desired
- First, mix your spices and oil with the tomato paste. Then coat each salmon fillet with the sauce and add in a little more tamari or oil if needed. Save extra sauce if you have it. Let it marinade for about 10 minutes. Do not marinate much longer because fish flesh is more sensitive. Place on grill or in oven at 400F for about 10 minutes or 10 min per inch of thickness.
- Once cooked add any extra spices and sauce to the fish and place on bed of salad.
- Salad toppings – Bed greens, chopped chives, shelled edamame, shredded carrots, seeds (pumpkin or sesame)
we use sizzlefish salmon. You can also just use leftover grilled salmon or chicken and the toss the marinade with the meat/fish before serving. Sauce is great for leftovers too!
Ahh yes, my sherpa wife skills at their finest. Don’t you think? Just kidding.
Anyway, there’s a little food tip Friday for you. I know your brain cells might be checked out by the end of the week, so no hard feelings if you choose to ignore the nutrition nerd talk.
Instead, just click to pin it the recipe and info for later. I save all my recipes on my COTTER CRUNCH GF Board.
Happy Foodie Friday! Or Food Tip Friday! Or Strange but Good Friday? Oh gosh, i’ll stop now.
Do you have someone in your family who doesn’t like tomatoes? What’s your trick?