Salmon Salad with Asian Ginger Sesame Dressing Recipe
Introduction
This Salmon Salad with Asian Ginger Sesame Dressing is a vibrant and healthy meal perfect for any day. Fresh vegetables and tender salmon combine with a flavorful dressing to create a satisfying and light dish.
Ingredients
- 3 – 4 salmon fillets, skinless
- 3/4 tsp salt and 3/4 tsp pepper, divided
- 1 tbsp oil
- 250g (1.5 cups) cherry tomatoes, halved
- 2 cucumbers, sliced (or 1 English/telegraph long cucumber)
- 1 large avocado, cut into 1.5cm (2/3″) pieces
- 6 red radishes, sliced
- 150g (5 oz) leafy crisp lettuce of choice (about 6 big handfuls)
- 1 cup edamame, cooked according to packet instructions
- 1 green onion, finely sliced on diagonal
- 1/4 cup crispy fried shallots
- 2 tbsp soy sauce (light or all purpose)
- 2 1/2 tbsp rice vinegar (aka rice wine vinegar)
- 1 tbsp toasted sesame oil
- 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
Instructions
- Step 1: Place the soy sauce, rice vinegar, toasted sesame oil, olive oil, sugar, grated ginger, minced garlic, and black pepper into a jar. Secure the lid and shake well to combine the dressing.
- Step 2: Sprinkle both sides of the salmon fillets evenly with salt and pepper.
- Step 3: Heat the oil in a non-stick skillet over medium-high heat until shimmering.
- Step 4: Place the salmon in the skillet skin side up and cook for about 3 minutes or until the bottom is deep golden brown.
- Step 5: Turn the salmon over and cook for another 2 to 3 minutes, or until cooked to your preferred doneness.
- Step 6: Remove the salmon from the skillet and let it rest on a plate for 5 minutes.
- Step 7: To assemble the salad, place the lettuce in a large bowl and drizzle with some of the dressing. Toss to coat evenly.
- Step 8: Transfer the dressed lettuce to a large serving bowl or individual plates. Arrange the salmon fillets on top, then place the cherry tomatoes, cucumbers, avocado, edamame, and radishes in separate piles around the salmon.
- Step 9: Sprinkle the salad with sliced green onion and crispy fried shallots for added crunch and flavor.
- Step 10: Just before serving, drizzle the remaining dressing evenly over the entire salad.
Tips & Variations
- For a spicier kick, add a teaspoon of chili flakes or a drizzle of Sriracha to the dressing.
- Substitute grilled tofu or chicken breast for a different protein option.
- Use a mix of lettuce varieties for more texture and color.
- Make the dressing ahead and store it in the fridge for up to 3 days for quick meal prep.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled in a sealed jar. For best texture, reassemble the salad just before serving. Reheat cooked salmon gently in a low oven or microwave if desired, but fresh is best.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use skin-on salmon fillets?
Yes, you can. Just cook the fillets skin side down first until crispy, then flip to finish cooking. Remove the skin before serving if you prefer.
What can I substitute for edamame?
Frozen peas or green beans can be used as alternatives if you don’t have edamame on hand. Cook them until tender and cool before adding to the salad.
Print
Salmon Salad with Asian Ginger Sesame Dressing Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and healthy Salmon Salad featuring tender pan-seared salmon fillets served over a bed of crisp lettuce, cherry tomatoes, cucumber, avocado, edamame, and radish, all brought together with a flavorful Asian-inspired ginger sesame dressing. Perfect for a light lunch or dinner, this salad combines fresh ingredients with a tangy, slightly sweet dressing for a refreshing yet satisfying meal.
Ingredients
Scale
Salmon and Salad
- 3 – 4 salmon fillets, skinless
- 3/4 tsp salt and pepper, each
- 1 tbsp oil (for cooking)
- 250g / 1.5 cups cherry tomatoes, halved
- 2 cucumbers, sliced (or 1 English/telegraph long cucumber)
- 1 large avocado, cut into 1.5cm (2/3″) pieces
- 6 red radishes, sliced
- 150g / 5 oz leafy crisp lettuce of choice (about 6 big handfuls)
- 1 cup edamame, cooked per packet instructions
- 1 green onion, finely sliced on diagonal
- 1/4 cup crispy fried shallots
Dressing
- 2 tbsp soy sauce (light or all purpose)
- 2 1/2 tbsp rice vinegar (aka rice wine vinegar)
- 1 tbsp toasted sesame oil
- 3 tbsp olive oil (or other neutral flavored oil)
- 1.5 tsp sugar (any type)
- 2 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1/2 tsp black pepper
Instructions
- Make the Dressing: Place all the dressing ingredients—soy sauce, rice vinegar, toasted sesame oil, olive oil, sugar, grated ginger, minced garlic, and black pepper—into a jar. Shake well to combine thoroughly and set aside.
- Season the Salmon: Sprinkle both sides of the salmon fillets evenly with salt and pepper to taste.
- Heat the Skillet: Warm 1 tablespoon of oil in a non-stick skillet over medium-high heat until shimmering but not smoking.
- Cook Salmon Side One: Place the salmon in the skillet skin side up (even though skinless, treat as specified), and cook for about 3 minutes or until the underside is deep golden brown and nicely seared.
- Cook Salmon Side Two: Carefully flip the salmon and cook for another 2 to 3 minutes, or until cooked through to your desired doneness.
- Rest the Salmon: Remove the salmon from the skillet onto a plate and allow it to cool and rest for 5 minutes, which helps retain moisture.
- Prepare the Lettuce: Place the leafy crisp lettuce in a large bowl, drizzle lightly with some of the prepared dressing, and toss gently to coat the leaves evenly.
- Assemble the Salad Base: Transfer the dressed lettuce into a large serving bowl or individual plates as preferred.
- Add the Toppings: Arrange the salmon fillets on top of the lettuce. Surround them with neat piles of cherry tomatoes, sliced cucumber, avocado pieces, cooked edamame, and sliced radish.
- Garnish: Sprinkle the finely sliced green onion and crispy fried shallots over the salad for added crunch and flavor.
- Final Dressing: Just before serving, drizzle the remaining dressing all over the assembled salad to enhance every bite.
Notes
- Use cooked edamame as per packet instructions for best texture and flavor.
- Crispy fried shallots add a delightful crunch; they can be purchased ready-made or made at home by frying thinly sliced shallots until golden and crispy.
- Rice vinegar is milder than white vinegar and works perfectly in this Asian-style dressing.
- Toasted sesame oil gives the dressing a rich, nutty flavor. Do not substitute with regular sesame oil as the aroma is different.
- Allowing the salmon to rest after cooking helps retain juices for a moist texture.
- This salad can be served warm or at room temperature depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
Keywords: salmon salad, Asian dressing, ginger sesame dressing, healthy salad, pan-seared salmon, fresh vegetable salad, edamame salad
