This salmon salad with a toasted sesame seed dressing is light, healthy, and full of flavor.
Prep Time 10 minutes | Cook Time 20 minutes | Marinade time 30 minutes | Total Time 1 hour
- 2 pieces salmon
- Salad greens (I used a spring mix + butter leaf lettuce)
- 1 avocado
- Cucumber to taste
- Spring onions to taste
- 1/2 teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 1 clove garlic minced
- 1 teaspoon rice vinegar
- 1.5 teaspoons lemon juice
- 1 pinch of ground ginger
- 1 teaspoon toasted sesame seeds
- Salt & pepper to taste
- 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.
- When the salmon is almost finished marinating, pre-heat oven to 375F.
- 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.
- While salmon is cooking, prepare the salad by slicing avocado, cucumber, and spring onions then tossing them with the salad greens and dressing.
- Top salad with cooked salmon and serve immediately. I like to squeeze a bit of extra lemon juice on top of the salad before serving. Add extra salt & pepper if desired.