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