It’s finally feeling like Spring here in Boston! The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious, dinner is in order. 

I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad. I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. 
Thaigingersalmonbasilsalad8 The basil flavor combined with the cucumber crunch, plus the marinated salmon and dressing… the result: a refreshing light salad with bold flavor!

Thai Ginger Salmon Basil Arugula Salad
Serves 2
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
  1. 2 tbsp coconut aminos
  2. 1 tbsp evoo
  3. 1 clove garlic, crushed
  4. 1 tbsp fresh grated ginger
  5. Dash red pepper flakes
Everything Else
  1. 1 lb. wild salmon
  2. 3 cups fresh arugula
  3. 1 cucumber, sliced thin
  4. 1/2 cup fresh basil
Ginger Dressing
  1. 1 tbsp extra-virgin olive oil
  2. 1 tbsp dijon mustard
  3. 1 tbsp organic coconut aminos (or soy sauce/tamari sauce)
  4. 1 tsp organic raw honey
  5. 1/4 of a lemon juiced
  6. 1 clove crushed garlic
  7. Dash of pepper
  8. 1 1/2 tbsp fresh grated ginger (more to taste)
  1. 1. Preheat oven to broil
  2. 2. Mix marinade ingredients in a bowl, place salmon in glass dish, cover with marinade and set aside
  3. 3. In a bowl, combine dressing ingredients; mix well and place in refrigerator until ready to use
  4. 4. Place salmon into oven for about 8 minutes
  5. 5. While salmon is cooking, slice cucumbers
  6. 6. In a large bowl add cucumbers, arugula, and basil
  7. 7. Remove salmon, let cool for 5 minutes, chop up and place on top of salad
  8. 8. Serve with dressing
Lexi's Clean Kitchen

Thaigingersalmonbasilsalad2 Thaigingersalmonbasilsalad13 What is your all-time favorite salad mix-ins?