Salmon Salad With Sesame Dressing Food

ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME DRESSING

Steps:

• Preheat a medium heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.
• In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,
• To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.

SESAME AND GINGER ASIAN SALMON SALAD {GF, DF}

Steps:

• In a bowl combine greens, alfalfa, cucumber, green onion and avocado. Toss. Top with pieces of salmon.
• To make the dressing in a small bowl whisk mayo, ground ginger, sesame oil, tamari, and fresh ginger.
• Pour dressing over salad.
• Serve garnished with black and white sesame seeds.

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

VIETNAMESE GRILLED SALMON

Steps:

• Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and 1/2 cup water in a medium bowl. Place the salmon on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade coats both sides. Cover and refrigerate, 30 minutes.
• Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves. Add the carrot, scallions and 1/4 cup water; stir to combine. Set aside.
• Preheat a grill to medium high. Remove the salmon from the marinade, wiping off any excess. Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the salmon is just cooked through, about 5 more minutes. (Do not flip the fish.)
• Transfer the salmon to a platter and spoon the carrot-sesame dressing on top.

SESAME GINGER SALMON SALAD

Steps:

• 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 minutes.
• 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 minutes 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.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

ASIAN SALMON SALAD

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.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING

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.

SALMON & AVOCADO WITH SESAME SOY DRESSING - SARA MOULTON

Steps:

• Preheat broiler.
• Brush salmon with 1 tablespoon of the soy sauce.
• Place on a baking sheet and broil salmon for 10 minutes or until it is cooked through.
• In a small bowl whisk together, remaining soy sauce, rice wine vinegar, lemon juice, oil, sugar, ginger, and a pinch of salt until sugar is dissolved.
• Quarter pit and peel avocado and cut crosswise into 1/2-inch slices.
• Add avocado to dressing and gently turn with a rubber spatula to coat.
• Plate salmon and divide avocado and dressing between them.
• Sprinkle sesame seeds over avocado.

ASIAN SALMON NOODLE SALAD

Steps:

• Cook spaghetti in boiling water until cooked al dente. Drain.
• In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
• In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
• Pour in dressing and toss to coat salad.
• Garnish with sesame seeds.

SALMON SALAD WITH SESAME DRESSING

Steps:

• Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
• Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.

JAPANESE SESAME SALAD DRESSING

Steps:

• Gather the ingredients.
• Put the sesame seeds in a frying pan and toast them over low heat. When 2 to 3 sesame seeds start popping, remove the pan from the heat.
• Grind the toasted sesame seeds with a mortar and pestle, food processor, or clean coffee grinder until a fine powder forms. Transfer to a bowl.
• Mix in the rice vinegar, soy sauce, sugar, and sesame oil.