Sticky Seared Salmon And Asian Crunch Salad Recipes

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ASIAN SALMON SALAD



Asian Salmon Salad image

A fresh salad topped with a gloriously sticky Asian Salmon, then drizzled with the salmon glaze and finished with an incredible (yet simple!) Asian Sesame Dressing. Quick to prepare and packs a flavour punch! Tip: Don't cook the salmon for any longer than 3 minutes, otherwise it will overcook! {Recipe video below}

Provided by Nagi | RecipeTin Eats

Categories     Meal     Salad

Time 15m

Number Of Ingredients 18

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))
2 tbsp water
1 garlic clove (, minced)
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))
15 cherry tomatoes (, halved)
1/2 avocado (, sliced)
1 cucumber (, halved, deseeded and sliced (Note 3))
1 tbsp soy sauce ((Note 1))
1 tsp sesame oil
1½ tbsp white vinegar
1 tbsp olive oil ((Note 4))
1 tsp sugar ((any type) or 1½ tsp honey)
1/2 tsp sesame seeds
1/2 scallion / shallot (, finely sliced)

Steps:

  • 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). (Note 5)
  • 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.

Nutrition Facts : ServingSize 594 g, Calories 557 kcal

ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME DRESSING



Asian Pan Seared Salmon Salad with Honey Sesame Dressing image

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

2 4 ounce salmon fillets (I used sock eye salmon)
2 Tablespoons olive oil
salt and pepper
3 cups fresh romaine (chopped)
1 cup red cabbage (chopped)
1/2 cup shredded carrots
1/2 cup mandarine oranges
1/4 cup edamame
1/4 cup sliced almonds
3 Tablespoons[url:1]Pearl River Bridge Light Soy Sauce[/url]
1/4 cup Gold Plum Chinkiang Vinegar
1/4 cup honey
1 clove garlic (minced)
1 Tablespoon fresh ginger
1/3 cup olive oil
2 Teaspoons Sesame oil
1 Tablespoons sesame seeds

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

STICKY SEARED SALMON AND ASIAN CRUNCH SALAD



STICKY SEARED SALMON AND ASIAN CRUNCH SALAD image

Provided by Sneh

Categories     Light Meal     Lunch     Salad

Number Of Ingredients 19

2 salmon portions
1 tablespoon sesame oil
1 tablespoon fish sauce
1 teaspoon ginger paste
1 teaspoon dark soy sauce
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon fish sauce
1 teaspoon light soy sauce
juice of 1 lime
½ teaspoon red chili flakes
1 cup cooked and drained vermicelli rice noodles
1 small carrot (julienned)
1 cup snow peas (julienned)
1 large red capsicum (trimmed and cut into thin strips)
1 large cucumber (cut into thin strips)
handful of basil leaves
handful of mint leaves
½ cup toasted pine nuts

Steps:

  • Heat a frying pan on medium. Spray with cooking oil. Place marinated salmon portions on the frying pan and cook for 6 to 8 minutes on each side until cooked through and just pink. The salmon will be beautifully glazed at this point. You can use tongs, to hold the sides of the portion on the hot pan to ensure even cooking on all sides. Set aside.
  • Mix the dressing with the salad thoroughly.
  • To serve, place salad in a lunchbox or plate and top with the cooked salmon portion.

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