Asian Salmon Salad

Name: Asian Salmon Salad
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 2 serving
Ingredients: 1 tbsp soy sauce; 2 tbsp EACH hoisin sauce, rice vinegar, honey; 1 tbsp Sriracha; 2 tbsp water; 1 garlic clove; 250 - 300 g / 8 - 10 oz salmon; 2 tsp oil; 5 cups lettuce; 15 cherry tomatoes; 1/2 avocado; 1 cucumber; 1 tbsp soy sauce; 1 tsp sesame oil; 1½ tbsp white vinegar; 1 tbsp olive oil; 1 tsp sugar; 1/2 tsp sesame seeds; 1/2 scallion / shallot

User Reviews

4.9

99 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Total Time
15 mins
Servings
2
Calories
557 kcal
Course
Salad, Lunch
Cuisine
Asian

Asian Salmon Salad

Paige Becker

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A fresh salad topped with a gloriously sticky Asian Salmon, then drizzled with the salmon glaze and finished with an incredible (yet simple!) Asian Sesame Dressing. Quick to prepare and packs a flavour punch! Tip: Don't cook the salmon for any longer than 3 minutes, otherwise it will overcook! {Recipe video below}

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Ingredients

Servings

Sauce

1 tbsp soy sauce , low sodium / ordinary (Note 1)
2 tbsp EACH hoisin sauce, rice vinegar, honey (Note 2)
1 tbsp Sriracha , or other hot sauce (can omit)
2 tbsp water
1 garlic clove , minced

Salmon & Salad

250 - 300 g / 8 - 10 oz salmon , skin off
2 tsp oil (vegetable, canola, peanut oil)
5 cups lettuce , bite size pieces (I used cos lettuce)
15 cherry tomatoes , halved
1/2 avocado , sliced
1 cucumber , halved, deseeded and sliced (Note 3)

Asian Sesame Dressing

1 tbsp soy sauce (Note 1)
1 tsp sesame oil
1½ tbsp white vinegar
1 tbsp olive oil (Note 4)
1 tsp sugar (any type) or 1½ tsp honey

Optional Garnishes

1/2 tsp sesame seeds
1/2 scallion / shallot , finely sliced

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Instructions

Cut salmon into 2.5cm / 1" cubes.
Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.
Mix Dressing ingredients in a jar. Shake very well (jar is best).
Divide Salad ingredients between 2 bowls.
Heat oil in a non stick medium skillet over medium high heat. Remove salmon from Sauce, shaking off excess. Reserve Sauce.
Place salmon in skillet. Cook for 2 minutes, turning to caramelise as many of the sides as you can (all sides is not practical, too much turning). (Note 5)
Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).
Remove from stove. Immediately transfer salmon onto Salad. Leave to rest / cool for a few minutes. Then spoon the glaze over the salmon. Sprinkle with sesame seeds and shallots/scallions, if using.
Drizzle salad with Dressing. Serve immediately.

Notes

I used low sodium all purpose soy sauce. Ordinary soy sauce (i.e. not low sodium) and light soy sauce is fine but will be slightly saltier - but not too salty. I don't recommend making it with dark soy sauce, it will dominate the flavour of the sauce. Also, do not substitute with sweet soy sauce / kecap manis or fish sauce.
The Hoisin can be substituted with Oyster Sauce, the honey can be substituted with 1 packed tbsp brown sugar, the rice wine vinegar can be substituted with apple cider vinegar. If you change everything, it will taste different but it will still be delicious!
To deseed cucumbers, cut in half vertically then use a spoon to scrape out the watery seeds (eat it!). Then slice. Deseeding is optional.
Extra virgin olive oil is ok as long as the olive flavour isn't too intense.
The salmon will cook very quickly so place the salmon in the skillet in an order you remember (e.g. clockwise). Then by the time you put the last salmon in, start turning the first salmon you put in. Keep turning salmon for the whole 2 minutes.
The dressing used in this recipe is a slight adaptation of this Asian Sesame Dressing. One of my all time favorites, I make a big batch and keep it in the fridge for weeks. So if you make it or happen to already have some, use that dressing! It just has slightly more sesame oil.
Nutrition per serving. The total calories per serve can be reduced with the following adjustments: omit avocado (saves 102 calories), omit sesame oil from dressing (20 cal). Still absolutely delicious and reduces to 435 calories per serving.