Description

This vibrant Salmon Salad with Asian Ginger Sesame Dressing combines tender pan-seared salmon fillets with fresh vegetables and a flavorful homemade dressing. Featuring cherry tomatoes, cucumber, avocado, radish, edamame, and crisp lettuce, it’s a nutritious and delicious meal perfect for lunch or dinner. The dressing blends soy sauce, rice vinegar, sesame oil, olive oil, fresh ginger, garlic, and a touch of sugar for a zesty Asian-inspired flavor that complements the salmon beautifully.

Ingredients

Scale

Salmon and Salad

3 – 4 salmon fillets, skinless
3/4 tsp salt and 3/4 tsp black pepper
1 tbsp oil (for cooking salmon)
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 as 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

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Instructions

Make the dressing: Place all the dressing ingredients (soy sauce, rice vinegar, sesame oil, olive oil, sugar, fresh grated ginger, minced garlic, and black pepper) in a jar. Shake well until fully combined and set aside.
Season the salmon: Sprinkle both sides of the skinless salmon fillets evenly with salt and black pepper to enhance flavor.
Heat the skillet: Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat until shimmering.
Cook salmon, side one: Place the salmon fillets in the skillet skin side up (the side typically opposite skin), and cook for about 3 minutes or until the underside turns a deep golden color.
Cook salmon, side two: Carefully turn the fillets over and cook for another 2 to 3 minutes or until they reach your preferred doneness.
Rest the salmon: Remove the cooked salmon from the skillet onto a plate and let it rest for 5 minutes to allow juices to redistribute.
Assemble the salad: In a large bowl or platter, combine cherry tomatoes, sliced cucumber, avocado pieces, sliced radishes, leafy lettuce, cooked edamame, and sliced green onion. Drizzle with the prepared Asian ginger sesame dressing and toss gently to coat all ingredients.
Add final touches: Flake or cut the rested salmon into chunks and place on top of the dressed salad. Sprinkle crispy fried shallots over the salad for a delightful crunch.
Serve immediately: Enjoy this fresh and flavorful salmon salad chilled or at room temperature for a healthy meal.

Notes

Note 1: For the edamame, use frozen shelled edamame and cook according to the package instructions, usually boiling or steaming until tender.
Note 2: Crispy fried shallots can typically be found in Asian grocery stores or in the international aisle of supermarkets; they add a savory crunch and depth of flavor.
Note 3: Rice vinegar, also known as rice wine vinegar, provides a mild acidity ideal for dressings.
Note 4: Toasted sesame oil has a strong nutty flavor and should be used in small quantities for flavor enhancement.