CEimB Chinese Salmon Salad

by Joanne on March 17, 2011

Happy St. Patrick’s Day!  Looks whose excited about celebrating the patron saint of Ireland..

DSC_6831 DSC_6833

shamrockAccording to legend, Saint Patrick used the shamrock, a three-leaved plant, to explain the Holy Trinity to the pre-Christian Irish people.

On with the recipe for CEimB

This week Danica of Danica’s Daily picked a TERRIFIC Ellie Krieger recipe.


The original recipe is “Chinese Chicken Salad” but no chicken for me and I know Ted enjoys fish so I thought Salmon would be a great substitute. It was.


Here is the link to the original recipe:  Ellie’s Chinese Chicken Salad…. and the following is how we made it.


Serves 2 with a lot of cabbage left over.

  • 4 TBS soy sauce, divided
  • 1/2 tsp sesame oil
  • 2 boneless, skinless salmon fillets
  • 1/2 head Napa cabbage, thinly shredded (6 cups)
  • 1/4 head red cabbage, shredded (2 cups)
  • 8 baby carrots, sliced thin
  • 2 scallions, trimmed and thinly sliced *Use the green parts as well
  • 8 oz can water chestnuts – drain
  • 11 oz Mandarin oranges – drained
  • 1/3 cup rice wine vinegar
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 2 TBS olive oil
  • 2 TBS Demerara sugar
  • 1 1/2 tsp chili sauce
  • 1/4 cup sliced almonds – toasted

Preheat the oven to 350 F.

Mix 1 TBS soy sauce with the sesame oil and brush over the salmon. Both sides.

Place into a baking dish and bake 16 – 20 minutes (depending on the thickness of the fish).

Meanwhile, combine the cabbages, carrots, scallions, chestnuts, oranges in a large bowl.

Whisk 3 TBS soy sauce with the vinegar, garlic, ginger, olive oil, sugar, and chili sauce.

Pour the dressing over the cabbage mixture and toss to combine.

Place salad on serving plates and top with cooked, warm salmon.  Sprinkle with toasted almonds.




Ted:  “Very tasty”.


Apart from all that chopping, it was an easy meal to prepare. The warm salmon on top of the chilled salad was a wonderful experience with the salty-sweet-slightly peppery sauce.  This ones a keeper.

Print Friendly, PDF & Email


  • At 2011.03.17 07:48, Jess (Sweet Potato) said:

    Recently, I learned how awesome cabbage is. And Salmon, that goes without saying. Looks like a great meal!

    • At 2011.03.17 19:57, Joanne said:

      It was such a different blend of flavors than we’re used to. Really good.

      • At 2011.03.17 08:47, peggy said:

        I love your idea of salmon in this. I bet that was really tasty. I just didn’t care for all the cabbage. Would have preferred salad with it. Loved the dressing. Happy St. Patrick’s Day to you too. I’m wearing my green beads.

        • At 2011.03.17 19:58, Joanne said:

          We love cabbage – raw or cooked so it worked for us. Happy St. P’s to you as well Pegg. 🙂

          • At 2011.03.17 11:53, Danica said:

            Ohhhh, I LOVE the idea of using Salmon with the Chinese Chicken Salad Joanne! I would’ve never thought to , but, now after seeing your pictures I want to try it. Thanks for cooking with me this week. i agree ~ this salad is definitely a keeper to make again and again.


            • At 2011.03.17 19:58, Joanne said:

              Great pick Danica!

              • At 2011.03.17 15:26, briarrose said:

                Adorable pics! What a wonderfully flavored salad.

                • At 2011.03.17 19:58, Joanne said:


                  • At 2011.03.17 17:09, Mary said:

                    I love the dog with festive jewelry shot. I like that you made this with salmon…very cool idea.

                    • At 2011.03.17 19:59, Joanne said:

                      Shane didn’t much care for the jewels but he suffers through it for the treats.

                      • At 2011.03.17 17:21, Katie said:

                        Aw, your dog looks so cute…the pic of him drew me to your blog off of a comment on sideofsneakers, look forward to reading. 🙂

                        • At 2011.03.17 19:59, Joanne said:

                          Thanks Katie. Shane’s our baby.

                          • At 2011.03.17 19:29, claudia lamascolo said:

                            Oh how adorable your baby is ! so cute!

                            • At 2011.03.17 20:00, Joanne said:

                              Thanks Claudia – LOVE the anisette biscotti you posted. Made me hungry for some good coffee dunkin’ cookies.

                              • At 2011.03.18 07:26, Medeja said:

                                It looks so colorful and delicious 🙂 I like those oranges, I think I would like it with chicken

                                • At 2011.03.19 08:25, Kandi said:

                                  Love the St. Pat’s doggie pics! So sweet.
                                  That salad looks delicious!!
                                  As for your comment on my blog, I have no advice for a 10″ laptop. Sorry. I don’t really know much about computers. I asked a friend if the computer I chose was a good value and then went and bought it. It’s a cheap computer but sufficient for me. It is also 15.6″ so wouldn’t work if you wanted a 10″. Good luck!

                                  • At 2011.03.19 15:22, Liz said:

                                    Shane looks so cute all decked out in his St. Patrick’s Day necklaces!! I hope he had a good holiday and didn’t partake in too many green beers 🙂

                                    Love the idea of using salmon with this, Joanne. I will definitely be stealing that substitution next time I make this. And there will be a next time!

                                    • At 2011.03.20 21:42, Kayte said:

                                      Looks like a very fine substitute to me! I didn’t get to this last week, so hopefully I will this week and can double post as I do have this week’s done already. This is such a pretty salad!

                                      Previous post:

                                      Next post: