Crunch Salad with Pan-fried Steelhead Salmon & Asparagus

Salmon & Crunch Salad

This is one of my favorite Pescatarian meals. I make variations on this meal frequently, using different salad ingredients, and different types of fish, with different spices or marinades. Rick is great at grilling fish, and I am the veggie wiz, so between us, we prepare and serve this meal in about 20-30 mins.

If you live in South Bay, CA area, I highly recommend a little restaurant in the Rolling Hills Plaza called Fish Bonz that makes an awesome,  reasonably priced version of this. More nationally, California Pizza Kitchen’s Roasted Veggie Salad with Sauteed Salmon is equally delicious.


  • Kale
  • White Cabbage
  • Radicchio
  • Pea Sprouts
  • Sunflower Seeds
  • Balsamic Vinegar
  • Olive Oil
  • Salt
  • Pepper
  • Asparagus
  • Steelhead Salmon pieces
  • 1/2 tsp Turmeric
  • 1 tbsp Tandoori Masala Powder
  • 1/2 tbsp Garlic Powder
  • 1/2 tps Red Chilli Powder
  • 1/2 tps Ginger Powder

Prepare the Salad:

Finely chop the kale and radicchio. Then grate the cabbage. Toss with sunflower seeds and pea sprouts in balsamic vinegar and olive oil, seasoning with salt and pepper to taste. Cut asparagus and set aside for later.

Marinade & Fry the Fish:

Prepare a marinade by mixing a teaspoon of ground black pepper and salt with turmeric, tandoori masala, garlic, red chilli and ginger powders in amounts listed above. Add 2 tablespoons of olive oil and about 2  tablespoons of water. Blend until mixture is smooth. This will make enough marinade for about 3 portions of fish.

Chop the fish into rough pieces. This gets more marinade on the pieces, for more flavor. You can use right away, or leave in the fridge over night to get a really full flavor. If you eat dairy, you can replace water in this marinade with milk or yogurt to give a creamier marinade.

Heat a pan on medium and add olive oil. Pan fry fish until pieces are fully cooked. With pieces like this, you can easily test how well they are cooked by using the blunt edge of a spatula to push a piece apart. If it falls away easily, it is fully cooked. Small pieces will cook very fast, so don’t walk away from your pan. Over-cooked fish is rubbery, so a big faux pas in my house!

Sear the Asparagus:

Once the fish is cooked, use the oil left in the pan to sear the asparagus. The fish oil and marinade soak into the asparagus wonderfully and really finish off this meal.

Author: Amanda

Amanda Turner has worked in fitness for over 20yrs, specialising in Personal Training, Competitive Fitness Training, Dance, Acrobatics, Arthirtis Mobility, Pilates, Yoga, Martial Arts and Tai Chi. She used to work full time in entertainment and fitness, but now has a design company and continues her love of fitness part time.

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