Salmon Salad with Asian Ginger Sesame Dressing
Make Salmon Salad with Asian Ginger Sesame Dressing for a vibrant weeknight meal with seared salmon and bright ginger-sesame dressing.
Ingredients
- 3 - 4 salmon fillets (, skinless)
- 3/4 tsp salt and pepper (, each)
- 1 tbsp oil
- 250g / 1.5 cups cherry tomatoes (, halved)
- 2 cucumber (, sliced (or 1 English/telegraph long cucumber))
- 1 large avocado (, cut into 1.5cm / 2/3" pieces)
- 6 red radish (, sliced)
- 150g / 5 oz leafy crisp lettuce of choice (6 big handfuls)
- 1 cup edamame (, cooked per packet (Note 1))
- 1 green onion (, finely sliced on diagonal)
- 1/4 cup crispy fried shallots (Note 2)
- 2 tbsp soy sauce (light or all purpose)
- 2 1/2 tbsp rice vinegar (aka rice wine vinegar Note 3)
- 1 tbsp sesame oil (toasted, Note 4)
- 3 tbsp olive oil (or other neutral flavoured oil)
- 1.5 tsp sugar (, any type)
- 2 tsp fresh ginger (, grated)
- 1 garlic clove (, minced)
- 1/2 tsp black pepper
Instructions
Step 1: Make the Asian ginger sesame dressing
Place the soy sauce, rice vinegar, toasted sesame oil, olive oil, sugar, grated ginger, minced garlic and black pepper into a clean glass jar with a tight lid. Seal and shake vigorously until the sugar dissolves and the mixture forms a glossy, slightly amber emulsion speckled with grated ginger and garlic — the dressing should look silky and clingy, not separated. Taste and adjust for balance; set the jar aside on the painted pine surface while you prepare the rest of the components.
Step 2: Season and sear the salmon
Pat the skinless salmon fillets dry and sprinkle both sides with the salt and pepper evenly so each fillet has a light, visible seasoning. Heat a small amount of oil (described here only for context) and sear each fillet until the exposed flesh develops a deep golden, caramelized crust, then turn briefly so the interior stays moist and tender. Remove the fillets to a plate and let them rest for five minutes; the exterior should be crisped and the interior glossy and flaky.
Step 3: Prepare and arrange the salad components
Halve the cherry tomatoes, slice the cucumber, cube the avocado into 1.5 cm pieces, and shave the radishes into thin rounds. Cooked edamame should be drained and placed in a small bowl, and the green onion sliced on the diagonal. Arrange each element in its own small dish or shallow bowl on the same surface — this keeps the salad fresh and colorful and makes the next stage quick and tidy. Toss a handful of the lettuce in a large matte ceramic bowl with a little of the dressing so the leaves have a delicate sheen and a faint coating of ginger-sesame aroma.
Step 4: Assemble the salad and finish
Transfer the lightly dressed lettuce into the same large matte ceramic serving bowl, nestling it as the base. Place the rested salmon fillets on top whole or slightly angled to reveal the flaky interior, then arrange piles of tomato, cucumber, avocado, radish and edamame radiating around the salmon so each ingredient is visible. Scatter the thinly sliced green onion and the crispy fried shallots over the top for crunch and a dry, toasted texture.
Step 5: Final drizzle and serve
Just before serving, give the jar of dressing a final shake and drizzle the remaining dressing evenly over the salmon and vegetables so droplets cling to the leaves and fish, adding a subtle gloss. The finished bowl should read as a composed, textural salad: glossy, seared salmon with flaky cross-sections, creamy avocado chunks, juicy tomato halves, crisp radish and lettuce, and crunchy shallots — ready to be served immediately.
Notes
- Use slightly firm avocado so chunks hold their shape.
- Keep dressing and crispy shallots separate until serving to avoid soggy salad.
- Rest seared salmon for 5 minutes to keep it moist.
- Use frozen edamame for convenience; thaw and drain before using.
- Adjust soy and sugar to taste for a balanced dressing.