A plate of sesame ginger salmon salad with a seared salmon fillet glazed in sesame ginger dressing over mixed greens on a rustic wooden table. Sliced cucumbers, shredded carrots, red cabbage, and edamame add color and texture, garnished with toasted sesame seeds and fresh cilantro. A serving fork lifts a piece of salmon, enhancing the inviting presentation.

Sesame Ginger Salmon Salad

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 tbsp. soy sauce
  • piece ginger chopped
  • 1 clove garlic chopped
  • 2 tbsp. green onions plus more for garnish
  • 1 tbsp. sesame seeds
  • ¼ c. vegetable oil
  • 3 tbsp. white vinegar
  • 2 tbsp. honey
  • 1 tbsp. sesame oil plus more for drizzling
  • 4 wonton wrappers cut into 1/2″ strips
  • kosher salt
  • Freshly ground black pepper
  • 4 salmon pieces about 2 lb.
  • 1 tbsp. extra-virgin olive oil
  • 10 oz. mixed greens washed
  • 1 c. shredded carrots

Instructies

  • Preheat oven to 475°.
  • In the bowl of a mini food processor add soy sauce, ginger, garlic, green onions, sesame seeds, vegetable oil, vinegar, honey and sesame oil.
  • Pulse and blend until smooth; keep in refrigerator until ready to serve.
  • On a rimmed sheet pan, toss wonton strips with a drizzle of sesame oil, then season with salt and pepper.
  • Spread wonton strips in an even layer across the sheet pan and bake until golden brown, 4.
  • Season salmon with salt and pepper.
  • Heat cast-iron skillet over high heat and add olive oil to pan.
  • When the pan is almost smoking, carefully place salmon in pan skin-side up.
  • Cook for 4 on each side.
  • Toss mixed greens and carrots with sesame ginger dressing.
  • Serve salmon on bed of greens, garnish with green onions and drizzle with remaining dressing.
————————————————————————————————–
Recipe Category Fish / Seafood / Salad
Translate »