Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Salmon Salad with Asian Ginger Sesame Dressing Recipe
A mighty Salmon Salad that’s pretty much as good for you as it’s scrumptious! With a contemporary Asian spin, you’ll love the mixture of flavours of components on this – avocado, edamame, tomato, cucumber and golden seared salmon drizzled with a superb Asian Ginger Sesame Dressing!
Salmon Salad
Common readers know that my web site is dominated by Brown Meals. Assume – curries, stews, gravies, roasts.
Brown, brown, brown!
Delish, delish, delish! 😂
I merely share the meals I actually love. I don’t share meals as a result of it pictures effectively ….although I actually do attempt to pimp up all my brown meals with a teeny sprinkle of parsley!!
So sharing one thing as vibrant and vibrant trying as this Salmon Salad is an actual deal with. Wholesome meals that’s UNBELIEVABLY DELISH!
It is a nice salad for entertaining all 12 months spherical!
What you want for Salmon Salad
Right here’s what goes within the Salmon Salad. Be at liberty to change out the salad objects to what you’ve got / like!
Edamame are soybeans, an Asian ingredient that has grow to be sort of fashionable these days! It tastes sort of like peas – and has the same texture too – and it’s served within the pod at Japanese and trendy Asian eating places as a starter to nibble, and sometimes seems in trendy Asian salads and issues like Poke bowls.
Salmon Salad Dressing
I exploit an Asian Ginger Sesame Dressing for this salmon salad. It provides a ton of flavour PLUS you get the added bonus of much less oil – Asian dressings often have a decrease ratio of oil to vinegar in comparison with Western dressings.
Olive oil would possibly sound like an odd ingredient for an Asian dressing, however you may’t style it and I desire utilizing olive oil the place I can as a result of it’s higher for you than vegetable oil and different regular cooking oils. However you may actually use any impartial flavoured oil you need.
Learn how to make Salmon Salad
Sear > shake > drizzle > toss > devour.
Easy!
You’ll love this Salmon Salad for the number of flavours and textures, the golden seared salmon that’s completely cooked on the within, and that wickedly scrumptious Asian Ginger Sesame Dressing that may make any salad style fabulous!
You’ll additionally love that this really is a type of salads that can hold you happy – the salmon, edamame and soy beans add bulk and hold you full.
I believe this can be a nice salad to serve to friends as a result of it appears to be like so fabulous – however it additionally delivers within the flavour division as effectively. It’s not only a fairly face! 😂 – Johnsat x
Watch the right way to make it
Ingredients
- 3 – 4 salmon fillets , skinless
- 3/4 tsp salt and pepper , each
- 1 tbsp oil
- 250g / 1.5 cups cherry tomatoes , halved
- 2 cucumber , sliced (or 1 English/telegraph long cucumber)
- 1 large avocado , cut into 1.5cm / 2/3″ pieces
- 6 red radish , sliced
- 150g / 5 oz leafy crisp lettuce of choice (6 big handfuls)
- 1 cup edamame , cooked per packet (Note 1)
- 1 green onion , finely sliced on diagonal
- 1/4 cup crispy fried shallots (Note 2)
- 2 tbsp soy sauce (light or all purpose)
- 2 1/2 tbsp rice vinegar (aka rice wine vinegar Note 3)
- 1 tbsp sesame oil (toasted, Note 4)
- 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
- Place Dressing ingredients in a jar and shake well.
- Sprinkle both sides of salmon with salt and pepper.
- Heat oil in a non stick skillet over medium high heat.
- Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
- Turn and cook for another 2 – 3 minutes, or until cooked to your taste.
- Remove onto plate and cool for 5 minutes.
- Place lettuce in a large bowl. Drizzle with a bit of dressing and toss.
- Place lettuce in a large serving bowl (or individual plates). Top with salmon, then place tomato, cucumber, avocado, edamame and radish in piles around it.
- Sprinkle with green onion and crispy shallots.
- Just prior to serving, drizzle all over with remaining Dressing.
Notes
1. Edamame – these are soy bean that have been podded, the taste and texture is like peas! Addictive Japanese snacking food, fab for salads.
2. Crispy fried shallots can be purchased at Coles/Woolworths in Australia and Asian grocery stores. They are crispy salt fried shallots (green onion) pieces that are used as a garnish in Asian cooking. They add fabulous texture and flavour to anything from salads to soups, to stir fries to fried rice!
3. Rice Vinegar aka rice wine vinegar – sub with apple cider vinegar, white wine or champagne vinegar. Or use slightly less normal white vinegar (don’t use balsamic)
4. Sesame Oil – toasted is brown and has a stronger sesame taste, untoasted is yellow.
5. Nutrition per serving, assuming all Dressing is consumed.
Did You Make This Recipe?
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