Asian Salmon Salad With Spiralized Pear And Avocado Food

ASIAN SALMON SALAD

Asian Salmon Salad image

A fresh salad topped with a gloriously sticky Asian Salmon, then drizzled with the salmon glaze and finished with an incredible (yet simple!) Asian Sesame Dressing. Quick to prepare and packs a flavour punch! Tip: Don't cook the salmon for any longer than 3 minutes, otherwise it will overcook! {Recipe video below}

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 18

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)

Steps:

Cut salmon into 2.5cm / 1" cubes.
Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.
Mix Dressing ingredients in a jar. Shake very well (jar is best).
Divide Salad ingredients between 2 bowls.
Heat oil in a non stick medium skillet over medium high heat. Remove salmon from Sauce, shaking off excess. Reserve Sauce.
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)
Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).
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.
Drizzle salad with Dressing. Serve immediately.

Nutrition Facts : ServingSize 594 g, Calories 557 kcal

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING

Salmon Salad with Asian Ginger Sesame Dressing image

Recipe video above. A mighty Salmon Salad that tastes even better than it looks! Vibrant flavours with a fabulous variety of textures - and the Asian Ginger Sesame Dressing gives this amazing flavours!

Provided by Nagi

Categories Light Meal Lunch Mains

Time 25m

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 37 g, Fat 38 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 802 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

SALMON, AVOCADO & CUCUMBER SALAD

Salmon, avocado & cucumber salad image

A salmon salad that is superhealthy, packed with omega 3 and vitamin c and versatile enough for any course

Provided by Good Food team

Categories Dinner, Lunch, Main course, Starter, Supper

Time 18m

Number Of Ingredients 8

Ingredients

4 skinless salmon fillets , approx 100g each
3 avocados
1 cucumber
400g bag mixed salad leaves
4 tbsp chopped mint
grated zest 1 and juice o limes
2 tsp clear honey
3 tbsp olive oil , plus a little extra for the salmon

Steps:

Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.

Nutrition Facts : Calories 458 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.14 milligram of sodium

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Asian Salmon Salad With Spiralized Pear And Avocado Food

ASIAN SALMON SALAD

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