Loaded Sesame Ginger Salmon Salad
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(23)
Ingredients
4 servings
- 1 lb salmon (cut into 4 4-ounce filets)
- kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1 bunch fresh watercress
- ½ cup chopped scallion leaves
- ½ cup cilantro leaves
- 1 cup cooked edamame
- 1 cup mango (small diced)
- 1 cup Persian cucumber (sliced)
- 1 avocado (sliced)
- 2 clove garlic
- 2 inches of ginger (peeled and diced)
- 1 tablespoons agave nectar
- ¼ cup rice wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoons sesame oil
- 3 tablespoon vegetable oil
- kosher salt
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Preparation
Step 1
Sprinkle the salmon filets with salt and pepper.
Step 2
Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.
Step 3
On a large platter arrange the salad ingredients.
Step 4
In a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.
Step 5
Top the salad with the salmon and drizzle everything with the ginger vinaigrette.
Step 6
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