Asian Salmon Salad Recipe

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★★★★★ 4.1 (950)

A recent, vibrant salad topped with a stunning caramelised salmon dripping with an Asian glaze and drizzled with sesame dressing. This Asian Salmon Salad will knock your socks off. No extra boring salads!

Asian Salmon Salad - Salmon dripping in a gorgeous Asian glaze on a fresh, vibrant salad drizzled with sesame dressing. Quick to make, packed with serious flavour! www.recipetineats.com

Too. Scorching. It’s simply TOO HOT to cook dinner! Apparently Sydney is “struggling” by means of a report breaking warmth wave. Local weather change. Tut, tut.

So tonight (Sunday), as I’m writing up this put up and America is gearing up for the only greatest soccer sport of the yr (Tremendous Bowl Sunday!), there are two issues going by means of my head:

  1. Hoping my BBQ gained’t self destruct on this excessive warmth once I’m grilling burgers for dinner; and

  2. Questioning how within the heck I’m going to go from this 40C/100F warmth to the freezing chilly snow fields in Japan? ⛷⛷⛷

Yup! I’m off to Japan this week! It’s been too lengthy since I’ve been to go to my kinfolk, get my Japanese meals repair /ski repair, buying galore / go to my kinfolk (oops, higher repair my priorities 😉). Keep tuned for stay updates of my travels on Instagram!

(Sure, the considered who may win the sport is notably absent from the ideas in my head. Carry on the meals. I’ll cater. You watch!)

Oh. And sure, ideas about this Asian Salmon Salad are noticeably absent too. Hmm. Properly! There’s a glimpse into my thoughts and the way it wanders!!

Asian Salmon Salad - Salmon dripping in a gorgeous Asian glaze on a fresh, vibrant salad drizzled with sesame dressing. Quick to make, packed with serious flavour! www.recipetineats.com

Really, I made this salad on Saturday. It wasn’t as a lot of a stinker (Aussie slang interpretation:stinking scorching day!) however it was nonetheless scorching sufficient for me to keep away from range time.

Thus this Asian Salmon Salad was born. I intentionally lower the salmon into cubes in order that they cook dinner sooner – and likewise extra floor space = excessive ratio of caramelisation and glaze to flesh. When you’ve obtained the range on for greater than 3 minutes, I’m placing you within the naughty nook as a result of your salmon will probably be overcooked. 😞

Asian Salmon Salad - Salmon dripping in a gorgeous Asian glaze on a fresh, vibrant salad drizzled with sesame dressing. Quick to make, packed with serious flavour! www.recipetineats.com

This salmon can be completely divine served on rice to take in all that attractive sauce. However I actually did get pleasure from it as a salad. The glaze mixed with my tremendous easy however everyone-loves-it Asian Sesame Dressing drizzled over no matter greens you’ve got, then topped with that glazed salmon makes an epic salad that ought to take you simply on quarter-hour to make. Or much less when you’ve got the Asian Sesame Dressing already in your fridge able to go.  And why wouldn’t you when it retains for weeks and weeks and it’s so good you should utilize it for marinating and dressing virtually any salad / steamed greens!

Asian Salmon Salad - Salmon dripping in a gorgeous Asian glaze on a fresh, vibrant salad drizzled with sesame dressing. Quick to make, packed with serious flavour! www.recipetineats.com

I’m comfortable to be including one other big salad to my recipe assortment! Particularly one which’s made with a protein apart from chicken or prawns / shrimp. One thing somewhat totally different, ridiculously scrumptious, loaded with all the great things. 😉 – Johnsat x

Asian Salmon Salad - Salmon dripping in a gorgeous Asian glaze on a fresh, vibrant salad drizzled with sesame dressing. Quick to make, packed with serious flavour! www.recipetineats.com

Asian Salmon Salad Recipe

Asian Salmon Salad Recipe

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 557 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 tbsp soy sauce , low sodium / ordinary (Note 1)
  • 2 tbsp EACH hoisin sauce, rice vinegar, honey (Note 2)
  • 1 tbsp sriracha , or other hot sauce (can omit)
  • 2 tbsp water
  • 1 garlic clove , minced
  • 250 – 300 g / 8 – 10 oz salmon , skin off
  • 2 tsp oil (vegetable, canola, peanut oil)
  • 5 cups lettuce , bite size pieces (I used cos lettuce)
  • 15 cherry tomatoes , halved
  • 1/2 avocado , sliced
  • 1 cucumber , halved, deseeded and sliced (Note 3)
  • 1 tbsp soy sauce (Note 1)
  • 1 tsp sesame oil
  • 1½ tbsp white vinegar
  • 1 tbsp olive oil (Note 4)
  • 1 tsp sugar (any type) or 1½ tsp honey
  • 1/2 tsp sesame seeds
  • 1/2 scallion / shallot , finely sliced

Instructions

  1. Cut salmon into 2.5cm / 1″ cubes.
  2. Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.
  3. Mix Dressing ingredients in a jar. Shake very well (jar is best).
  4. Divide Salad ingredients between 2 bowls.
  5. Heat oil in a non stick medium skillet over medium high heat. Remove salmon from Sauce, shaking off excess. Reserve Sauce.
  6. Place salmon in skillet. Cook for 2 minutes, turning to caramelise as many of the sides as you can (all sides is not practical, too much turning). (Note 5)
  7. Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).
  8. Remove from stove. Immediately transfer salmon onto Salad. Leave to rest / cool for a few minutes. Then spoon the glaze over the salmon. Sprinkle with sesame seeds and shallots/scallions, if using.
  9. Drizzle salad with Dressing. Serve immediately.

Notes

1. I used low sodium all purpose soy sauce. Ordinary soy sauce (i.e. not low sodium) and light soy sauce is fine but will be slightly saltier – but not too salty. I don’t recommend making it with dark soy sauce, it will dominate the flavour of the sauce. Also, do not substitute with sweet soy sauce / kecap manis or fish sauce.
2. The Hoisin can be substituted with Oyster Sauce, the honey can be substituted with 1 packed tbsp brown sugar, the rice wine vinegar can be substituted with apple cider vinegar. If you change everything, it will taste different but it will still be delicious!
3. To deseed cucumbers, cut in half vertically then use a spoon to scrape out the watery seeds (eat it!). Then slice. Deseeding is optional.
4. Extra virgin olive oil is ok as long as the olive flavour isn’t too intense.
5. The salmon will cook very quickly so place the salmon in the skillet in an order you remember (e.g. clockwise). Then by the time you put the last salmon in, start turning the first salmon you put in. Keep turning salmon for the whole 2 minutes.
6. The dressing used in this recipe is a slight adaptation of this Asian Sesame Dressing. One of my all time favorites, I make a big batch and keep it in the fridge for weeks. So if you make it or happen to already have some, use that dressing! It just has slightly more sesame oil.
7. Nutrition per serving. The total calories per serve can be reduced with the following adjustments: omit avocado (saves 102 calories), omit sesame oil from dressing (20 cal). Still absolutely delicious and reduces to 435 calories per serving.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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