Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon maple syrup
  • 1 tablespoon reduced-sodium tamari
  • 1 teaspoon wasabi powder
  • 8 ounces salmon, skin removed
  • 10 cups thinly sliced Napa cabbage
  • 1 ½ cups edamame
  • 1 cup sliced radishes
  • 1 cup sliced scallion
  • 1 cup shredded carrots
  • 4 hard boiled eggs, peeled and cut into wedges see tip*
  • 1 batch shiitake bacon
  • ¾ cup sesame dressing

Instruction

  • Combine maple syrup, tamari and wasabi in a large resealable bag. Add salmon and refrigerate 30 minutes.
  • Arrange oven rack in upper third of the oven. Turn broiler to high. Line a rimmed baking sheet with aluminum foil.
  • Remove salmon from the marinade and set on the foil. Broil salmon until just barely cooked through, 5 to 8 minutes. Cool and flake salmon.
  • Meanwhile, arrange cabbage in five large re-sealable containers, dividing evenly. Top with the salmon, edamame, radishes, scallion, carrots and eggs, dividing evenly. Cover salads and refrigerate up to 4 days. Keep shiitake bacon separate for the crispiest texture. Dressing can be packed into small jars.