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Asian Salad With Teriyaki Salmon And Apricot Vinaigrette

The perfume of almonds and the sweet-tart sparkle of canned apricots gives this fat-free Apricot Vinaigrette dressing a subtle complexity that belies its nutritional strengths. When tossed with Asian vegetables, like bok choy, water chestnuts, snow peas and fresh baby spinach, and a luxurious garnish of grilled salmon, a single portion provides two-thirds of the vitamin A you need, double the vitamin C recommendation, and about 30 percent of the potassium.

Recipe by Canned Food Alliance
asian, japanese, dinner, dairy free, main-dish, salad, easter, memorial day


  • 1 can (about 15 ounces) apricot halves in extra-light syrup, drained (1/3 cup syrup reserved)
  • 1/4 cup rice vinegar
  • 1/4 teaspoon almond extract
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground white pepper
  • Pinch of cayenne pepper
  • 1 pound salmon fillet, pin bones removed
  • 2 tablespoons teriyaki sauce
  • 1 head (about 1 1/2 pounds) bok choy, cleaned and cut in bite-size pieces
  • 1 bag (9 ounces) cleaned baby spinach or spring greens
  • 1 red pepper, seeded, cored, cut in thin strips
  • 3 scallions, trimmed and thinly sliced
  • 24 snow pea pods, cut in thirds
  • 1/2 cup canned, sliced water chestnuts, cut in strips
  • 6 slices candied ginger, finely diced


  1. To make the dressing, purée all of the dressing ingredients, including the reserved 1/3 cup syrup, in a blender or food processor until smooth.
  2. Coat the salmon with teriyaki sauce and spray oil, and grill about 5 minutes per side over a medium-hot direct fire until the fish flakes to gently pressure. Set aside.
  3. Toss all the salad ingredients in a large bowl with 1 cup dressing.
  4. Divide salad among 6 plates and top with a portion of salmon and a spoonful of the remaining dressing.