Salmon Salad with Asian Ginger Sesame Dressing



3 – 4 salmon fillets, skinless

3/4 tsp salt and pepper, each

1 tbsp oil

250g/1.5 cups cherry tomatoes, split

2 cucumber, cut (or 1 English/broadcast long cucumber)

1 large avocado, cut into 1.5cm/2/3″ pieces

6 red radish, cut

150g/5 oz leafy fresh lettuce of choice (6 enormous bunches)

1 cup edamame, cooked per bundle (Note 1)

1 green onion, finely cut on corner to corner

1/4 cup crispy seared shallots (Note 2)


2 tbsp soy sauce (light or generally useful)

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 nonpartisan seasoned oil)

1.5 tsp sugar, any sort

2 tsp fresh ginger, ground

1 garlic clove, minced

1/2 tsp black pepper


Spot Dressing fixings in a container and shake well.

Sprinkle the two sides of salmon with salt and pepper.

Warmth oil in a nonstick skillet over medium-high warmth.

Spot salmon in topsy turvy (ie skin side up), cook for 3 minutes or until profound brilliant.

Turn and cook for another 2 – 3 minutes, or until cooked to your taste.

Expel onto the plate and cool for 5 minutes.

Gather Serving of mixed greens:

Spot lettuce in a huge bowl. Sprinkle with a touch of dressing and hurl.

Spot lettuce in a huge serving bowl (or individual plates). Top with salmon, at that point place tomato, cucumber, avocado, edamame and radish in heaps around it.

Sprinkle with green onion and fresh shallots.

Only preceding serving, shower done with outstanding Dressing.

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