Salmon Avocado With Sesame Soy Dressing Sara Moulton Recipes

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SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD



Soy-Glazed Salmon With Cucumber-Avocado Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon honey
2 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon cornstarch
4 6-ounce skinless center-cut salmon fillets
1 teaspoon sesame oil
Kosher salt
2 tablespoons rice vinegar (not seasoned)
1 tablespoon mayonnaise
1 medium English cucumber, quartered lengthwise and sliced
3 scallions, thinly sliced
1 avocado, halved, seeded and chopped
Jarred pickled ginger, for serving (optional)

Steps:

  • Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
  • Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
  • Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
  • Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g

SEARED SALMON AVOCADO SALAD RECIPE



Seared Salmon Avocado Salad Recipe image

This salmon and avocado salad recipe takes just 25 minutes to make and it's Keto, Whole30 and Paleo.

Provided by Mihaela

Categories     Main Course     Salad

Time 23m

Number Of Ingredients 13

1 Lb (450g) salmon (boneless, skinless (preferably wild-caught))
4 hard boiled eggs (peeled and quartered)
8 thin strips pasture bacon
1 large avocado
1/3 cup (60g) pitted olives
1/2 English cucumber (thinly sliced)
2 Tbsp chopped chives
2 Tbsp Dill chopped (or to taste)
1 lemon (freshly squeezed)
3 Tbsp olive oil (extra virgin)
1/2 Tbsp dried oregano
1/2 tsp chili flakes (or to taste)
sea salt and fresh ground black pepper (to taste)

Steps:

  • Season the salmon on both sides with sea salt and fresh ground pepper.
  • Add bacon into a large non-stick pan* and place it over medium heat. Cook until crispy, about 3-4 minutes on each side, then set aside on a paper towel to absorb the excess fat.
  • In the same preheated skillet, add the salmon fillets, top-side down, and cook until golden and flaky, about 4-5 minutes on each side (cooking time may vary depending on the thickness of your fillets).
  • Set aside on a large shallow plate or bowl and flake it using 2 forks.
  • To the same plate/bowl, add the remaining ingredients: hard boiled eggs, avocado, bacon, cucumber, olives, chives and dill.
  • In a mixing jug, whisk all dressing ingredients until well combined.
  • Just before serving, drizzle the dressing over the salad and gently toss to combine. If you're meal prepping with this salad, then place it in airtight containers*, separately from the dressing. Refrigerate for up to 3 days.

Nutrition Facts : Calories 628 kcal, Carbohydrate 10 g, Protein 36 g, Fat 50 g, SaturatedFat 11 g, Cholesterol 278 mg, Sodium 597 mg, Fiber 5 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving

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

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

SESAME GRILLED SALMON



Sesame Grilled Salmon image

Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.

Provided by Emily

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 2

Number Of Ingredients 7

¼ cup light soy sauce
1 ½ tablespoons honey
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 pound salmon fillets
1 teaspoon sesame oil
2 teaspoons sesame seeds

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.

Nutrition Facts : Calories 406 calories, Carbohydrate 14.7 g, Cholesterol 111.5 mg, Fat 18.5 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 4 g, Sodium 1878.6 mg, Sugar 13 g

SALMON & AVOCADO WITH SESAME SOY DRESSING - SARA MOULTON



Salmon & Avocado With Sesame Soy Dressing - Sara Moulton image

Make and share this Salmon & Avocado With Sesame Soy Dressing - Sara Moulton recipe from Food.com.

Provided by Cristina Barry

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

3 tablespoons soy sauce
12 ounces salmon fillets, cut in half
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1/8 teaspoon sugar
2 teaspoons fresh gingerroot, peeled and grated
1 garlic clove, minced
1 chilled firm ripe avocado
1 teaspoon toasted sesame seeds

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.

Nutrition Facts : Calories 410.4, Fat 24, SaturatedFat 3.6, Cholesterol 87.5, Sodium 1628.8, Carbohydrate 11.8, Fiber 7.3, Sugar 1.4, Protein 38.9

SALMON SALAD WITH SESAME DRESSING



Salmon salad with sesame dressing image

Get three of your 5-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre in this quick, easy and low-calorie salad

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 23m

Number Of Ingredients 12

250g new potatoes , sliced
160g French beans , trimmed
2 wild salmon fillets
80g salad leaves
4 small clementines , 3 sliced, 1 juiced
handful of basil , chopped
handful of coriander , chopped
2 tsp sesame oil
2 tsp tamari
½ lemon , juiced
1 red chilli , deseeded and chopped
2 tbsp finely chopped onion (¼ small onion)

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.

Nutrition Facts : Calories 478 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.99 milligram of sodium

SOY GLAZED SALMON WITH CUCUMBER AVOCADO SALAD



Soy Glazed Salmon With Cucumber Avocado Salad image

Another delicious recipe from Food Network Magazine July/Aug. 2012 edition. The recipe called for 4 salmon filets, but I only did 2 and still made the salad as is, to make a more substantial meal for my husband and I. Of course you can always make 4 portions if you like.

Provided by Lori Mama

Categories     Chinese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon honey
2 1/2 teaspoons low sodium soy sauce
1/2 teaspoon cornstarch
2 -6 ounces salmon fillets
1 teaspoon sesame oil
salt
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/4 teaspoon salt
1 medium English cucumber, cut in half lengthwise, seeds removed, halved again and sliced
3 green onions, sliced thinly
1 avocado, seeded and chopped

Steps:

  • Preheat oven to 400.
  • Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
  • Place in oven and bake 5 minutes.
  • In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
  • Microwave on high for 30 seconds.
  • Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
  • In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
  • Toss with the cucumber and gently fold in the avocado.
  • Serve with the fish.

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