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Smoked Fish and Napa Cabbage Salad

This hearty fall salad uses hot-smoked trout and an Asian-inspired dressing made with garlic, ginger, rice vinegar, and honey.
smoked fish and napa salad
  • Yield 4 servings
  • Prep Time 20 minutes
  • Cook Time 0 minutes

Ingredients

Dressing:

  • 1 clove garlic, minced
  • 1 tbs. grated fresh ginger
  • 2 tbs. unseasoned rice vinegar
  • 1 tbs. honey
  • 3 tbs. avocado oil (or other neutral oil)
  • 1 tbs. toasted sesame oil
  • 1 tsp. sriracha sauce

Salad:

  • 8 oz. hot-smoked trout, salmon, or whitefish (bones removed)
  • 4 cups thinly sliced napa cabbage
  • 4 ribs celery, sliced diagonally
  • 1 small red bell pepper, thinly sliced
  • 4 scallions, sliced diagonally

Directions

STEP 1
Combine all the dressing ingredients in a jar and shake well to blend.
STEP 2
Cut the fish into bite-sized pieces. Spread the cabbage on a large platter or four plates, then top with the celery, red pepper, scallions, and fish.
STEP 3
Drizzle with dressing and serve.

For more flavorful, autumn inspired recipes visit “5 Hearty Fall Salads“.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Robin
Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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