Name: Asian Salmon Salad and Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 tbsp Low sodium soy sauce; 2 tbsp EACH hoisin sauce, rice vinegar, honey; 1 tbsp Siracha, or other hot sauce; 2 tbsp Water; 1 Garlic clove, minced; 810 oz Pieces of salmon, skin off; 2 tsp Oil (vegetable, canola, or peanut); 5 cups Lettuce, bite size pieces; 15 Cherry tomatoes, halved; ½ Avocado, sliced; 1 Cucumber, halved, deseeded and sliced; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1 ½ tsp White vinegar; 1 tbsp Olive oil; 1 tsp Sugar; ½ tsp Sesame seeds; ½ Scallion/ shallot, finely sliced

AuthorPlanet Depos

DifficultyIntermediate

[cooked-sharing]

Yields2 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

Tips Section

Use low sodium all purpose soy sauce. Ordinary soy sauce and light soy sauce is fine but will be slightly saltier - but not too salty. I don't recommend making it with dark soy sauce as it will overpower the flavor. Also, do not substitute with sweet soy sauce.
The Hoisin can be substituted with Oyster Sauce, the honey can be substituted with 1 packed tbsp brown sugar, the rice wine vinegar can be substituted with apple cider vinegar. If you change everything, it will taste different but it will still be delicious!
To deseed cucumbers, cut in half vertically then use a spoon to scrape out the watery seeds (eat it!). Then slice. Deseeding is optional.
Extra virgin olive oil is ok as long as the olive flavor isn't too intense.
The salmon will cook very quickly so place the salmon in the skillet in an order you remember (e.g. clockwise). Then by the time you put the last salmon in, start turning the first salmon you put in. Keep turning salmon for the whole 2 minutes. You can reduce the calories by omitting avocado and sesame oil.

Ingredients

Sauce

1 tbsp Low sodium soy sauce

2 tbsp EACH hoisin sauce, rice vinegar, honey

1 tbsp Siracha, or other hot sauce

2 tbsp Water

1 Garlic clove, minced

Salmon & Salad

810 oz Pieces of salmon, skin off

2 tsp Oil (vegetable, canola, or peanut)

5 cups Lettuce, bite size pieces

15 Cherry tomatoes, halved

½ Avocado, sliced

1 Cucumber, halved, deseeded and sliced

Asian Sesame Dressing

1 tbsp Soy sauce

1 tsp Sesame oil

1 ½ tsp White vinegar

1 tbsp Olive oil

1 tsp Sugar

Optional Garnishes

½ tsp Sesame seeds

½ Scallion/ shallot, finely sliced

Directions

Cut salmon into 1" cubes

Mix sauce in a medium bowl

Add salmon, set aside for 3 minutes
3 Minutes

Mix dressing ingredients in a jar and shake well.

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 caramelize
2 Minutes

Pour sauce into skillet.

Cook for 30 seconds or until the sauce reduces to a syrup.
30 Seconds

Remove from stove and immediately transfer salmon onto salad.

Allow to rest / cool for a few minutes.

Spoon the glaze over the salmon.

Sprinkle with sesame seeds and shallots/scallions, if using.

Drizzle salad with dressing and serve immediately

CategorySalad Dressings, Salads