Description

This vibrant Salmon Salad with Asian Ginger Sesame Dressing features pan-seared salmon fillets served atop a bed of crisp lettuce, fresh vegetables, and edamame, all brought together with a tangy, flavorful ginger sesame dressing. Perfect as a light yet satisfying meal, it balances tender, golden salmon with refreshing cucumber, creamy avocado, cherry tomatoes, and crunchy radishes, enhanced by a deliciously aromatic dressing and crispy fried shallots.

Ingredients

Scale

Salmon and Salad:

3 – 4 salmon fillets, skinless
3/4 tsp salt
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 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 cooked edamame (prepared as per packet instructions)
1 green onion, finely sliced on the 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-flavoured oil)
1.5 tsp sugar (any type)
2 tsp fresh ginger, grated
1 garlic clove, minced
1/2 tsp black pepper

Instructions

Prepare Dressing: Place all dressing ingredients (soy sauce, rice vinegar, toasted sesame oil, olive oil, sugar, grated ginger, minced garlic, and black pepper) into a jar. Close tightly and shake well to emulsify and combine the flavors thoroughly.
Season Salmon: Sprinkle salt and pepper evenly on both sides of the skinless salmon fillets to season them before cooking.
Heat Skillet: Warm 1 tablespoon of oil in a non-stick skillet over medium-high heat until hot but not smoking.
Cook Salmon, Side One: Place salmon fillets in the skillet flesh side down (since skinless, this means the side that would have skin is facing up). Cook for about 3 minutes, allowing a deep golden crust to develop.
Cook Salmon, Side Two: Flip the salmon and cook for another 2 to 3 minutes, or until cooked to your preferred doneness. The salmon should be opaque and flake easily but remain moist.
Rest Salmon: Remove salmon from the skillet and transfer to a plate. Let it cool for 5 minutes to settle juices and cool slightly for serving.
Assemble Salad Base: Place the lettuce leaves in a large bowl. Drizzle a small amount of the prepared dressing over the lettuce and toss gently to coat.
Plate Salad: Transfer the dressed lettuce to a large serving bowl or divide into individual plates. Arrange the cooked salmon fillets in the center.
Add Vegetables: Neatly place cherry tomatoes, sliced cucumber, avocado chunks, cooked edamame, and sliced radishes in separate piles around the salmon to create a colorful and appealing presentation.
Garnish: Sprinkle the salad evenly with sliced green onion and crispy fried shallots for added texture and flavor.
Final Dressing Touch: Just before serving, drizzle the remaining Asian ginger sesame dressing evenly over the entire salad to enhance all the fresh ingredients.

Notes

Note 1: Use pre-cooked edamame available frozen or fresh; cook as per package instructions before adding to salad.
Note 2: Crispy fried shallots add a delightful texture contrast and slight umami flavor; they can be store-bought or homemade.
Note 3: Rice vinegar is a mild, slightly sweet vinegar often used in Asian dressings; substitutes may alter flavor.
Note 4: Toasted sesame oil imparts a nutty, aromatic flavor that is key to the dressing’s profile.

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Salad
Method: Frying
Cuisine: Asian Fusion

Keywords: salmon salad, Asian dressing, ginger sesame dressing, healthy salad, pan-seared salmon, edamame salad, quick dinner, nutritious salad