Sesame Ginger Salmon Salad Recipes
SALMON SALAD WITH ASIAN GINGER SESAME DRESSING
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
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 GINGER SALMON SALAD
Looking for an easy salmon recipe? This Sesame Ginger Salmon Salad Recipe from Delish.com is the best.
Categories salmon recipes weeknight dinners
Time 30m
Yield 4
Number Of Ingredients 16
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.
GINGER SESAME SALMON
Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Bake 16 to 20 minutes on a cookie sheet in oven.
- OR grill 14 to 16 minutes in covered grill.
- Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 5.9 g, Cholesterol 50.4 mg, Fat 8.1 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 1.6 g, Sodium 141 mg, Sugar 2.2 g
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- SALMON: Add everything from the ‘honey’ to the ‘sesame oil’ under the ‘salmon’ section to a shallow dish and whisk. Add salmon skin side down, flip, and let marinate flesh side down for at least 20 minutes. If time permits, 2-3 hours in the refrigerator works best. Remove from refrigerator 30 minutes before grilling. Soak the cedar plank (if using) in a rimmed baking sheet filled with water while the salmon marinates.
- DRESSING: Heat sesame oil in a skillet over medium heat. Add the ginger and garlic and sauté for 1 minute. Remove from heat. Add to a mason jar. Add the remaining ingredients for the dressing and shake the jar to combine. Taste and add a pinch of salt if desired.
- GRILL: Preheat grill to 400ºF. Drizzle romaine lightly with oil and sprinkle with a small pinch of salt and pepper. Remove the salmon from the marinade and place it on the cedar plank. Place plank on the grill, cover, and cook for 12-18 minutes or until the salmon is done (reaches 145ºF on a meat thermometer.) Check on the salmon often; spritz any flareups with water. When 4 minutes remain, add the romaine halves to the grill and cook them for about 30-60 seconds on each side. Remove plank carefully with tongs to a baking sheet.
- ASSEMBLE: Remove the romaine from the stem and chop. Add to a large bowl along with the cucumbers. Toss with dressing, start with ½ and add more as needed. Flake the salmon using two forks and add it to the bowl. Top with chopped almonds and toasted sesame seeds!
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