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5 from 12 votes

Loaded Sesame Ginger Salmon Salad

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: Asian, Fusion
Servings: 4 people
Author: Gaby


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


  • 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.