This salmon salad with a toasted sesame seed dressing is light, healthy, and full of flavor.
I’m not one of those people who orders fish in a restaurant (unless it’s fish and chips… oh baby). Fish is so easy to cook at home, so why wouldn’t you? My go-to fish is salmon. Salmon is especially tasty when paired with avocado, leafy greens, a not-too-sweet marinade, and a refreshing vinaigrette.
There’s plenty of garlic in this too, of course. Garlic and ginger go well together, don’t you think? I decided not to mess about with fresh ginger and used the ground stuff. Much easier to work with. Done and done.
Toasting the sesame seeds is super easy and gives the dressing a little extra somethin’-somethin’.
Avocado adds a magical creaminess, and cucumber and lemon juice make this salad extra summery tasting. It’s snowing HARD right now as I type this. I will take anything that makes me remember what summer is like.
Questions? Let me know!
Salmon Salad with a Toasted Sesame Seed Dressing
A healthy and delicious salmon salad with a toasted sesame seed dressing.
- 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.