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!
Course: Light Meal, Lunch, Mains
Cuisine: Asian influence
Keyword: Asian Dressing, Salmon Salad
3 - 4salmon fillets, skinless
3/4tspsalt and pepper, each
250g / 1.5 cupscherry tomatoes, halved
2cucumber, sliced (or 1 English/telegraph long cucumber)
1large avocado, cut into 1.5cm / 2/3" pieces
6red radish, sliced
150g / 5 oz leafy crisp lettuce of choice(6 big handfuls)
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.