Asian Salmon Salad and Dressing

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

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