Loaded Sesame Ginger Salmon Salad

5 from 23 votes

Loaded Sesame Ginger Salmon Salad

I can’t think of a better way to detox from the festivities this weekend and kick the week off on the right foot than with this Loaded Sesame Ginger Salmon Salad!

Prep Time15

Cook Time5

Total Time20

Course: Main Course, Salad

Cuisine: Asian, Fusion

Servings: people

Author: Gaby Dalkin

Ingredients

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

Instructions

Sprinkle the salmon filets with salt and pepper.
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.
On a large platter arrange the salad ingredients.
In a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.
Top the salad with the salmon and drizzle everything with the ginger vinaigrette.

Notes

The vinaigrette/dressing on this is out of this world. You might want a double batch because then you can drizzle it over veggies, another salad, grilled chicken, steak, pasta, quinoa, rice or just about anything else and call it a day.

Nutrition