Asian Salmon Salad

Asian Salmon Salad
Asian Salmon Salad
Try this Asian Salmon Salad recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 2
white meat free tree nut free contains gluten red meat free contains fish shellfish free contains honey dairy free pescatarian
  • 1 garlic clove minced
  • 15 cherry tomatoes halved
  • 1 tsp sesame oil
  • 2 tbsp water
  • 1 1/2 tbsp white vinegar
  • 1/2 avocado, sliced
  • 1/2 tsp sesame seeds
  • 1 tbsp soy sauce low sodium / ordinary (note 1)
  • 2 tbsp each hoisin sauce rice vinegar, honey (note 2)
  • 1 tbsp sriracha or other hot sauce (can omit)
  • 250 - 300 g / 8 - 10 oz salmon skin off
  • 2 tsp oil (vegetable canola, peanut oil)
  • 5 cups lettuce bite size pieces (i used cos lettuce)
  • 1 cucumber, halved deseeded and sliced (note 3)
  • 1 tbsp soy sauce (note 1)
  • 1 tbsp olive oil (note 4)
  • 1 tsp sugar (any type) or 1 1/2 tsp honey
  • 1/2 scallion / shallot finely sliced
  • Carbohydrate 0.852119999288272 g
  • Cholesterol 0 mg
  • Fat 3.00254999848841 g
  • Fiber 0.208500001071407 g
  • Protein 0.36134999946043 g
  • Saturated Fat 0.42518999978828 g
  • Serving Size 1 1 Serving (31g)
  • Sodium 1.23599999976109 mg
  • Sugar 0.643619998216865 g
  • Trans Fat 0.133979999933627 g
  • Calories 33 calories

A Weeknight Winner: My Go-To Asian Salmon Salad

As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, a quick and satisfying dinner is a lifesaver. That's where this Asian Salmon Salad comes in. It's become a staple in my household, a weeknight warrior that's both impressive and incredibly easy to prepare.

The beauty of this salad lies in its versatility. You can easily adapt it to whatever ingredients you have on hand. Don't have cherry tomatoes? Use whatever vegetables are in your crisper drawer – bell peppers, shredded carrots, even leftover roasted vegetables would add a nice twist. Feeling adventurous? Throw in some edamame or toasted cashews for added crunch and protein. The key is to have fun with it and make it your own.

One of the things I love most about this salad is the balance of flavors. The sweet and tangy dressing perfectly complements the richness of the seared salmon. The slight heat from the sriracha (which you can easily omit if you prefer a milder dish) adds a delightful kick. And the fresh, crisp lettuce and cucumber provide the perfect textural contrast to the tender salmon and the creamy avocado.

The preparation itself is remarkably straightforward. I usually marinate the salmon while I'm chopping the vegetables, which makes the entire process incredibly efficient. The searing of the salmon is quick and easy, and the sauce reduces beautifully in just seconds. The result? A restaurant-quality meal that's ready in under 30 minutes. And that, my friends, is a victory worthy of celebration.

This salad is also fantastic for meal prepping. You can prepare the dressing and chop the vegetables ahead of time, then quickly sear the salmon when you’re ready to eat. It’s a perfect solution for busy weekdays when you want a healthy and satisfying meal without spending hours in the kitchen.

Beyond its convenience, this Asian Salmon Salad is incredibly healthy. Salmon is packed with omega-3 fatty acids, which are beneficial for heart health and brain function. The abundance of fresh vegetables provides essential vitamins and minerals, while the avocado adds healthy fats. It's a complete meal that nourishes your body and satisfies your taste buds. So ditch the takeout menus and embrace the simplicity and deliciousness of this Asian Salmon Salad. You won't regret it!

Tips and Variations:

  • For a vegetarian option: Substitute the salmon with grilled tofu or halloumi cheese.
  • Add some crunch: Toss in some toasted nuts, seeds, or crispy wonton strips.
  • Spice it up: Add a pinch of red pepper flakes to the dressing for extra heat.
  • Make it a complete meal: Serve over quinoa or brown rice for a more substantial dish.
  • Customize the vegetables: Use whatever vegetables you have on hand or what’s in season. Be creative!

This Asian Salmon Salad isn't just a recipe; it's a testament to the power of simple ingredients and smart cooking techniques. It’s a celebration of fresh flavors and a delicious solution for those busy weeknights when you need a healthy and satisfying meal fast. Give it a try, and you’ll soon see why it's become a regular in my dinner rotation.

I hope you enjoy this recipe as much as I do! Let me know in the comments below if you try it and how you liked it. Happy cooking!

Step-by-step

    • Cut salmon into 2.5cm / 1" cubes.
    • Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.
    • Mix Dressing ingredients in a jar. Shake very well (jar is best).
    • Divide Salad ingredients between 2 bowls.
    • Heat oil in a non stick medium skillet over medium high heat.
    • Remove salmon from Sauce, shaking off excess. Reserve Sauce.
    • Place salmon in skillet. Cook for 2 minutes, turning to caramelise as many of the sides as you can (all sides is not practical, too much turning).
    • Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).
    • Remove from stove. Immediately transfer salmon onto Salad. Leave to rest / cool for a few minutes.
    • Then spoon the glaze over the salmon.
    • Sprinkle with sesame seeds and shallots/scallions, if using.
    • Drizzle salad with Dressing.
    • Serve immediately.
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