5 from 1 vote
Loaded Sesame Ginger Salmon Salad
Author: Gaby Dalkin
For the Salmon:
  • 1 lb salmon cut into 4 4-ounce filets
  • kosher salt and freshly cracked black pepper
  • 1 tablespoon olive oil
For the Salad:
  • 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
For the Ginger Vinaigrette:
  • 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
  1. Sprinkle the salmon filets with salt and pepper.
  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.
  3. On a large platter arrange the salad ingredients.
  4. In a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.
  5. Top the salad with the salmon and drizzle everything with the ginger vinaigrette.