Salmon Salad with a Toasted Sesame Seed Dressing

Name: Salmon Salad with a Toasted Sesame Seed Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 2 serving
Ingredients: 2 pieces salmon; Salad greens (I used a spring mix + butter leaf lettuce); 1 avocado; cucumber; spring onions; 1/2 teaspoon ground ginger; 2 cloves garlic; 1 tablespoon soy sauce; 2 tablespoons hoisin sauce; 2 tablespoons sesame oil; 1 clove garlic; 1 teaspoon rice vinegar; 1.5 teaspoons lemon juice; 1 pinch of ground ginger; 1 teaspoon toasted sesame seeds; salt & pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinade time
30 mins
Total Time
1 hr
Servings
2
Course
Salad
Cuisine
Asian

Salmon Salad with a Toasted Sesame Seed Dressing

Nina Acevedo

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A healthy and delicious salmon salad with a toasted sesame seed dressing.

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Ingredients

Servings

2 pieces salmon
Salad greens (I used a spring mix + butter leaf lettuce)
1 avocado
cucumber to taste
spring onions to taste

Marinade:

1/2 teaspoon ground ginger
2 cloves garlic minced
1 tablespoon soy sauce
2 tablespoons hoisin sauce

Dressing:

2 tablespoons sesame oil
1 clove garlic minced
1 teaspoon rice vinegar
1.5 teaspoons lemon juice
1 pinch of ground ginger
1 teaspoon toasted sesame seeds
salt & pepper to taste

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Instructions

You'll want to make the marinade and marinate the salmon for 30-60 minutes before you cook it. To make the marinade, combine all marinade ingredients in a Ziploc bag. Add the fish and place in the fridge.
When the salmon is almost finished marinating, pre-heat oven to 375F.
Meanwhile, make the dressing by combining all dressing ingredients except for the sesame seeds. To toast sesame seeds, place them in a small pan on high heat. Watch them carefully, and shake the pan every 30 seconds or so to spread them around. It'll take less than five minutes to toast them, and they can burn fast. They're done once they've turned a light brown color. Let them cool and add them to the dressing.
Once salmon is finished marinating, add to a foil-lined baking sheet for easy clean-up. Bake for 10-15 minutes (depending on thickness) or until cooked through.
While salmon is cooking, prepare the salad by slicing avocado, cucumber, and spring onions then tossing them with the salad greens and dressing.
Top salad with cooked salmon and serve immediately. I like to squeeze a bit of extra lemon juice on top of the salad before serving. Add extra salt & pepper if desired.