This Seared Salmon Asian Salad Tastes Amazing & Is Good For You So There's No Need To Feel Guilty.
How to make this delicious, easy, & healthy seared salmon Asian salad coated in incredibly easy-to-make ginger, lime, & sesame dressing. With this easy-to-follow recipe and instructions, you’ll be left fulfilled knowing you’ve created this delicious salad that’s good for you.
Servings: 4 People
Calories: 471kcal
Ingredients
Salmon
- 800g (1.7lbs) - Fresh Salmon Fillets, Skinless
- Seasoning To Taste
Salad
- 1 - Daikon (Chinese Radish), Peeled & Julienned
- 2 - Carrots, Julienned
- 5 - Red Radishes, Thinly Sliced
- 100g (3.5oz) - Snow Peas, Ends & Strings Removed, Julienned
- 1 Bunch (50g) - Coriander (Cilantro), Roughly Chopped
- ½ Bunch (15g) - Thai Basil Leaves, Whole
- ½ Bunch (15g) - Mint Leaves, Whole
- 1 - Long Red Chilli, Deseeded (Optional), Halved & Thinly Sliced
- 1 Tbsp (15g) - Black Or White Sesame Seeds
Sesame Ginger Lime Dressing
- 2 - Limes, Zest & Juice
- 30g (1.6oz) - Ginger, Peeled & Minced
- 1 tsp (5ml) - Sesame Oil
- 2 Tbsp (40ml) - Extra Virgin Olive Oil
- Seasoning To Taste
Instructions
- Place all of the salad ingredients into a large mixing bowl, mix to combine.
- Combine the lime zest, lime juice & ginger in a small mixing bowl. Slowly pour in both the sesame and extra virgin olive oil whilst whisking. Season to taste & store in the fridge until ready to serve.
- Pour the olive oil over the salmon fillets, season to taste & rub to coat. Place a large pan over high heat and allow to get smoking hot. Gently place in the salmon fillets and sear for 2 ½ minutes, flip and sear for a further 2 minutes (this is cooked medium-rare). Remove from the pan and allow to rest for 10 minutes. Break the salmon up into bite-sized pieces.
- Pour the dressing into the salad mix, add in the seared salmon pieces and mix until everything is mixed well. Transfer the salmon salad into serving bowls & garnish with picked mint, Thai basil & black sesame seeds. Dig in.
Nutrition Guide
Nutrition Facts
Seared Salmon Asian Salad
Amount per Serving
Calories
471
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
13
g
Cholesterol
110
mg
37
%
Sodium
140
mg
6
%
Potassium
1548
mg
44
%
Carbohydrates
16
g
5
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
43
g
86
%
Vitamin A
6772
IU
135
%
Vitamin C
68
mg
82
%
Calcium
143
mg
14
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Salmon Salad Storage Instructions
This salad, once assembled, will deteriorate quickly due to the dressing. It is recommended only to dress the amount of salad you know you’ll eat so that the remaining salad, salmon and sauce can be stored separately.
- The salmon will last 3 days in the fridge, and it is not recommended to be frozen once cooked, especially if the salmon was frozen before cooking.
- The Salad mix will last 3 days in the fridge without the dressing, and with the sauce, it will last 1 day.
- The dressing will last up to 2 weeks in the fridge.
Watch How To Make The Recipe
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