Description
This Asian Salmon Salad is a vibrant and flavorful dish featuring tender pan-seared salmon cubes glazed with a sweet and spicy sauce, served atop fresh lettuce, cherry tomatoes, avocado, and cucumber, finished with a tangy sesame dressing. It’s a quick and healthy meal perfect for lunch or dinner.
Ingredients
Scale
Salmon and Sauce
- 1 tbsp soy sauce (low sodium or ordinary)
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sriracha (or other hot sauce, optional)
- 2 tbsp water
- 1 garlic clove, minced
- 250 – 300 g / 8 – 10 oz salmon, skin off
- 2 tsp oil (vegetable, canola, or peanut oil)
Salad
- 5 cups lettuce, bite-size pieces (cos lettuce recommended)
- 15 cherry tomatoes, halved
- 1/2 avocado, sliced
- 1 cucumber, halved, deseeded, and sliced
Dressing
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1½ tbsp white vinegar
- 1 tbsp olive oil
- 1 tsp sugar (any type) or 1½ tsp honey
Garnish
- 1/2 tsp sesame seeds
- 1/2 scallion or shallot, finely sliced
Instructions
- Prepare the Salmon: Cut the salmon into 2.5 cm (1 inch) cubes to ensure even cooking and quick searing.
- Mix the Sauce: In a medium bowl, combine soy sauce, hoisin sauce, rice vinegar, honey, sriracha, water, and minced garlic. Add the salmon cubes to this mixture and let them marinate for 3 minutes to absorb the flavors.
- Make the Dressing: In a jar, combine soy sauce, sesame oil, white vinegar, olive oil, and sugar or honey. Shake vigorously until well mixed to create a balanced, tangy dressing.
- Assemble the Salad Base: Divide the lettuce, cherry tomatoes, avocado slices, and cucumber among two bowls, setting the stage for the protein topping.
- Heat the Pan: Place a non-stick medium skillet over medium-high heat and add the vegetable oil, heating it until shimmering.
- Sear the Salmon: Remove the salmon cubes from the marinade, shaking off excess liquid but reserving the marinade. Place the salmon in the hot skillet and cook for about 2 minutes, turning occasionally to caramelize as many sides as possible without overhandling the fish.
- Glaze the Salmon: Pour the reserved marinade into the skillet and cook for 30 seconds or until it reduces to a syrupy glaze, visibly bubbling and thickening.
- Finish and Rest: Remove the skillet from heat and transfer the glazed salmon immediately onto the salad bowls. Let the salmon rest and cool slightly for a few minutes before spooning the glaze over the top. Sprinkle with sesame seeds and finely sliced scallions or shallots if using.
- Dress and Serve: Drizzle the prepared dressing over the salad just before serving to keep the greens crisp and enjoy this fresh, flavorful dish immediately.
Notes
- Note 1: Use low sodium soy sauce if you prefer a less salty flavor; ordinary soy sauce works well too.
- Note 2: Honey adds natural sweetness; you can adjust the amount based on taste.
- Note 3: Deseeding the cucumber prevents excess wateriness and keeps the salad crisp.
- Note 4: Olive oil in the dressing provides a fruity flavor and healthy fat.
- Note 5: Avoid over-turning the salmon to achieve a nice caramelized crust without breaking the pieces.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian
Keywords: Asian salmon salad, salmon salad, quick salmon recipe, healthy salad, pan-seared salmon, hoisin salmon, spicy salmon salad
