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Seared Salmon Asian Salad

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Prep Time: 20 minutes
Cook Time: 5 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Calories: 441kcal
Servings: 4 People
Metric - Imperial

Ingredients

Salmon

  • 800 g Salmon Fillets Skinless
  • 15 ml Olive Oil
  • Salt & Pepper To Taste

Salad

  • 1 Chinese Radish (Daikon) Peeled & Julienned
  • 2 Carrots Julienned
  • 5 Red Radishes Sliced
  • 100 g Snow Peas Julienned
  • 50 g Coriander (Cilantro) Chopped
  • 15 g Thai Basil Torn
  • 15 g Fresh Mint Torn
  • 1 Long Red Chilli Sliced
  • 15 g Black Or White Sesame Seeds

Sesame Ginger Lime Dressing

  • 2 Limes Zest & Juice
  • 30 g Ginger Peeled & Grated
  • 5 ml Sesame Oil
  • 30 ml Extra Virgin Olive Oil
  • Salt & Pepper To Taste

Method

  • Place the daikon, carrots, radishes, snow peas, coriander, chilli and sesame seeds into a large mixing bowl, and mix to combine.
  • Combine the lime zest, lime juice and ginger in a small mixing bowl. Slowly pour in both the sesame and extra virgin olive oil while whisking. Season to taste and store in the fridge until ready to serve.
  • Pour the olive oil over the salmon fillets, season to taste, and rub to coat. Place a large pan over high heat and allow it to get smoking hot. Gently place the salmon fillets in 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 the seared salmon pieces, and mix until everything is well combined. Transfer the salmon salad into serving bowls and garnish with picked mint, Thai basil and sesame seeds. Dig in.
Chef's Tips
Get the pan properly smoking hot before the salmon goes in — this is what gives it a good sear in the short cook time without overcooking the centre.
Let the salmon rest the full 10 minutes before breaking it up — it keeps cooking slightly as it rests, and cutting in too soon will let the juices run out onto the board.
Julienne the vegetables as evenly and finely as possible — it makes a real difference to how well they take on the dressing and how the salad eats overall.
Storage & Reheating
Best eaten fresh, as the salmon is served medium-rare and the salad will wilt and lose its crunch once dressed. If needed, the undressed salad and dressing can be kept separately in the fridge for up to 2 days; the salmon is best cooked fresh and not reheated, as it will overcook and dry out.
Serving 350gCalories 441kcalCarbohydrates 8.6gProtein 42.1gFat 26.3gSaturated Fat 3.9gPolyunsaturated Fat 8gMonounsaturated Fat 13gCholesterol 110mgSodium 144.8mgPotassium 1264.2mgFiber 2.4gSugar 2.7gVitamin A 6772IUVitamin C 68mgCalcium 103.1mgIron 3.7mg