Loaded Sesame Ginger Salmon Salad
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
4 people
-
Calories
476 kcal
-
Course
Main Course, Salad
Loaded Sesame Ginger Salmon Salad
Description
This salad features salmon served on a mix of watercress, fresh herbs like cilantro and scallions, edamame, mango for a touch of sweetness, cucumber for crunch, and creamy avocado slices. The salmon is pan-seared quickly with seasoning, resulting in a mildly crisp exterior and tender interior. The vegetables and fruit combine to provide refreshing contrast and color variety.
The ginger vinaigrette is prepared by blending fresh garlic and ginger with agave nectar, rice wine vinegar, soy sauce, sesame oil, and vegetable oil, yielding a smooth dressing that complements the salad's elements with a combination of zing, sweetness, and umami. Topping the salad with salmon and drizzling this vinaigrette enhances the overall flavor profile and brings cohesion to the dish.
This salad can serve as a standalone light lunch or dinner option. The dressing is versatile and can be made in double amounts to use on other dishes like roasted vegetables, grilled meats, or grain bowls.
The ginger vinaigrette can be prepared in larger batches for use on other salads or dishes including grilled chicken, steak, pasta, quinoa, or rice.
Ingredients
For the Salmon:
- 1 lb salmon cut into 4 4-ounce filets
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 tablespoon olive oil
For the Salad:
- 1 watercress bunch, fresh
- ½ cup scallion chopped, leaves
- ½ cup cilantro leaves
- 1 cup edamame cooked
- 1 cup Mango small diced
- 1 cup cucumber sliced, Persian
- 1 avocado sliced
For the Ginger Vinaigrette:
- 2 clove garlic
- 2 inches ginger peeled and diced
- 1 tablespoons agave nectar
- ¼ cup rice wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoons sesame oil
- 3 tablespoon vegetable oil
- kosher salt
Instructions
- Sprinkle the salmon filets with salt and pepper.
- Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.
- On a large platter arrange the salad ingredients.
- In a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.
- Top the salad with the salmon and drizzle everything with the ginger vinaigrette.
Notes
- The ginger vinaigrette can be prepared in larger batches for use on other salads or dishes including grilled chicken, steak, pasta, quinoa, or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 229mg | 10% |
| Potassium | 1167mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1052IU | 21% |
| Vitamin C | 28mg | 31% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
