Salmon Salad with Asian Ginger Sesame Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
571 kcal
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Course
Main Course, Lunch
Salmon Salad with Asian Ginger Sesame Dressing
Description
Salmon Salad with Asian Ginger Sesame Dressing features skinless salmon fillets pan-seared until golden, resting before assembly. The salad base includes leafy lettuce, halved cherry tomatoes, sliced cucumbers or English cucumber, diced avocado, cooked edamame beans, sliced red radishes, and finely sliced green onion, delivering crispness and varied textures.
The Asian ginger sesame dressing blends salty soy sauce, acidic rice vinegar, toasted sesame oil, neutral olive oil, a touch of sugar, fresh grated ginger, minced garlic, and black pepper. This dressing coats the vegetables lightly and complements the savory salmon. Crispy fried shallots scattered on top add a crunchy, salty element typical of Asian garnishes.
This salad works well as a fresh, balanced main course for lunch or dinner, providing a mixture of protein, healthy fats, and vegetables. It also highlights the combination of vibrant fresh ingredients with a bold, aromatic dressing.
The recipe notes include alternatives for rice vinegar and sesame oil and explain edamame and crispy fried shallots to assist in preparation. The dressing can be shaken together easily in a jar. Nutritional details assume full consumption of the dressing.
Ingredients
- 3 - 4 salmon skinless, fillets
- 3/4 tsp salt each
- 3/4 tsp black pepper each
- 1 tbsp neutral cooking oil generic cooking oil
- 250g / 1.5 cups cherry tomato halved
- 2 cucumber , sliced (or 1 English/telegraph long cucumber)
- 1 avocado cut into 1.5cm / 2/3" pieces, large
- 6 radish sliced, red
- 150g / 5 oz lettuce 6 big handfuls, leafy, crisp, of choice
- 1 cup edamame , cooked per packet (Note 1)
- 1 green onion , finely sliced on diagonal
- 1/4 cup shallots Note 2, crispy fried
Asian Ginger Sesame Dressing:
- 2 tbsp soy sauce (light or all purpose)
- 2 1/2 tbsp rice vinegar (aka rice wine vinegar Note 3)
- 1 tbsp sesame oil (toasted, Note 4)
- 3 tbsp olive oil (or other neutral flavoured oil)
- 1.5 tsp sugar , any type
- 2 tsp ginger grated, fresh
- 1 garlic minced, clove
- 1/2 tsp black pepper
Instructions
- Place Dressing ingredients in a jar and shake well.
- Sprinkle both sides of salmon with salt and pepper.
- Heat oil in a non stick skillet over medium high heat.
- Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
- Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
- Remove onto plate and cool for 5 minutes.
Assemble Salad:
- Place lettuce in a large bowl. Drizzle with a bit of dressing and toss.
- Place lettuce in a large serving bowl (or individual plates). Top with salmon, then place tomato, cucumber, avocado, edamame and radish in piles around it.
- Sprinkle with green onion and crispy shallots.
- Just prior to serving, drizzle all over with remaining Dressing.
Notes
- Edamame are shelled soybeans with a texture similar to peas and add a fresh element to the salad.
- Crispy fried shallots, available in many stores, provide a salty crunch ideal for garnishing.
- Rice vinegar can be substituted with apple cider, white wine, or champagne vinegar; avoid balsamic vinegar to maintain flavor balance.
- Use toasted sesame oil for more pronounced sesame flavor, or untoasted for milder taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571cal | 29% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 802mg | 33% |
| Potassium | 1586mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 3570IU | 71% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 89mg | 9% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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