ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME DRESSING
Asian Pan Seared Salmon Salad is bright and vibrant and complete with an amazing honey sesame dressing that takes this salad to a whole new level of delicious!
Provided by Alyssa Rivers
Number Of Ingredients 17
Steps:
- Preheat a medium heavy skillet over medium heat for 3 minutes.
- Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.
- In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,
- To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.
Nutrition Facts : Calories 1395 kcal, Carbohydrate 97 g, Protein 8 g, Fat 115 g, SaturatedFat 16 g, Sodium 36 mg, Fiber 7 g, Sugar 84 g, ServingSize 1 serving
SALMON SALAD WITH ASIAN GINGER SESAME DRESSING
Recipe video above. A mighty Salmon Salad that tastes even better than it looks! Vibrant flavours with a fabulous variety of textures - and the Asian Ginger Sesame Dressing gives this amazing flavours!
Provided by Nagi
Categories Light Meal Lunch Mains
Time 25m
Number Of Ingredients 19
Steps:
- Place Dressing ingredients in a jar and shake well.
- Sprinkle both sides of salmon with salt and pepper.
- Heat oil in a non stick skillet over medium high heat.
- Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
- Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
- Remove onto plate and cool for 5 minutes.
Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 37 g, Fat 38 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 802 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
SALMON SALAD WITH SESAME DRESSING
Get three of your 5-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre in this quick, easy and low-calorie salad
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 23m
Number Of Ingredients 12
Steps:
- Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
- Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.
Nutrition Facts : Calories 478 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.99 milligram of sodium
SESAME SEARED SALMON SALAD
Provided by Food Network
Time P1DT30m
Yield 1 to 2 servings
Number Of Ingredients 24
Steps:
- For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish. Add the salmon and marinate for 24 hours in the refrigerator.
- Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
- Mix the sesame seeds together. Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only. In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds. Flip to the other side and cook for 10 seconds. Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes.
- For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar. Slowly add the olive oil, soy sauce, and salt and pepper, to taste.
- For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds.
- For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate. Place the stir-fried vegetables on top. Sprinkle with the cashews and tomato slices. Arrange the salmon on top and drizzle with a little sweet soy sauce.
CHICKEN SALAD WITH LEMON-SESAME DRESSING
This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.
Provided by Ali Slagle
Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
- In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
- When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)
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ROASTED SALMON SALAD WITH SESAME GINGER DRESSING
From nourishedbynutrition.com
5/5 (1)Total Time 30 minsServings 2-4
- Preheat the oven to 425F. Line a baking sheet with foil or lightly oil with avocado oil. In a small bowl, combine brown sugar and spice. Set aside.
- Place the salmon on the prepared baking sheet. Coat the salmon with the spice rub then spray with the avocado oil spray. If you do not have avocado oil spray, place about one tablespoon of oil on the salmon BEFORE adding the spice rub. Rub the spices into the oil to create a moist coating.
- Bake the salmon for 8-15 minutes depending on thickness (see notes on cooking time) or until the internal temperature reaches 145F. The salmon will continue to cook slightly after removing from the oven. Remove from the oven and let rest for 5 minutes before serving.
- Make the Dressing: Meanwhile, prepare sesame ginger dressing by adding the salad dressing ingredients to a blender. Blend on high for 15 seconds or until emulsified. Alternatively, add all the ingredients to an airtight container and shake vigorously until emulsified.
SALMON SALAD WITH A TOASTED SESAME SEED DRESSING
From saltandlavender.com
Reviews 14Servings 2Cuisine AsianCategory Salad
- You'll want to make the marinade and marinate the salmon for 30-60 minutes before you cook it. To make the marinade, combine all marinade ingredients in a Ziploc bag. Add the fish and place in the fridge.
- Meanwhile, make the dressing by combining all dressing ingredients except for the sesame seeds. To toast sesame seeds, place them in a small pan on high heat. Watch them carefully, and shake the pan every 30 seconds or so to spread them around. It'll take less than five minutes to toast them, and they can burn fast. They're done once they've turned a light brown color. Let them cool and add them to the dressing.
- Once salmon is finished marinating, add to a foil-lined baking sheet for easy clean-up. Bake for 10-15 minutes (depending on thickness) or until cooked through.
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