Salmon Salad with Asian Ginger Sesame Dressing
Recipe video above. A mighty Salmon Salad that tastes even better than it looks! Vibrant flavours with a fabulous variety of textures - and the Asian Ginger Sesame Dressing gives this amazing flavours!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 3 - 4 salmon fillets , skinless
- 3/4 tsp salt and pepper , each
- 1 tbsp oil
- 250g / 1.5 cups cherry tomatoes , halved
- 2 cucumber , sliced (or 1 English/telegraph long cucumber)
- 1 large avocado , cut into 1.5cm / 2/3" pieces
- 6 red radish , sliced
- 150g / 5 oz leafy crisp lettuce of choice (6 big handfuls)
- 1 cup edamame , cooked per packet (Note 1)
- 1 green onion , finely sliced on diagonal
- 1/4 cup crispy fried shallots (Note 2)
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 fresh ginger , grated
- 1 garlic clove , minced
- 1/2 tsp black pepper
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.
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.
1. Edamame - these are soy bean that have been podded, the taste and texture is like peas! Addictive Japanese snacking food, fab for salads.
2. Crispy fried shallots can be purchased at Coles/Woolworths in Australia and Asian grocery stores. They are crispy salt fried shallots (green onion) pieces that are used as a garnish in Asian cooking. They add fabulous texture and flavour to anything from salads to soups, to stir fries to fried rice!
3. Rice Vinegar aka rice wine vinegar - sub with apple cider vinegar, white wine or champagne vinegar. Or use slightly less normal white vinegar (don't use balsamic)
4. Sesame Oil - toasted is brown and has a stronger sesame taste, untoasted is yellow.
5. Nutrition per serving, assuming all Dressing is consumed.
Calories: 571kcal | Carbohydrates: 21g | Protein: 37g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 802mg | Potassium: 1586mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3570IU | Vitamin C: 25.4mg | Calcium: 89mg | Iron: 3.4mg