Craving a vibrant and flavorful salad that's anything but boring? Get ready to dive into this Asian salmon salad recipe, where tender salmon meets a symphony of fresh ingredients and a ridiculously easy-to-make dressing that will blow your mind! I'm about to share the secrets to making this dish the star of your lunch or dinner table.
Why This Recipe Works
I'll tell you why this recipe works so well–it's all about having that Asian dressing ready to go! You can whip it up in, like, 3 minutes–seriously!
I like to make a big batch 'cause it keeps in the fridge for up to 3 weeks! Plus, you can use it on everything–leafy salads, slaws, noodle salads…even steamed veggies, which need all the help they can get, am I right? The balance of flavors is what makes it so versatile.
So, do yourself a favor and mix up that dressing. For a single batch–which is great for, say, a side salad for four–grab a tablespoon of soy sauce, 2 teaspoons of sesame oil, a tablespoon of white vinegar, another of olive oil, and a teaspoon of sugar.
Shake it all up like you're mixing a martini and you're golden.
Key Components
Let's explore into the key components that make this Asian Salmon Salad a winner! I'm talking about that Asian Dressin' – the star! It's a big batch recipe, 'cause trust me, you'll want more.
I'm mixin' together 1/4 cup soy sauce, 2 tbsp sesame oil, 1/4 cup white vinegar – adjust that for zing, though! – and 1/4 cup olive oil. Yep, olive oil in Asian? I'm tellin' you, try it! I'm tossin' in a tbsp of sugar, too. Shake it up in a jar until it's all groovy. This dressing is versatile and can also be used on noodles or vegetables. You can store it up to 3 weeks.
And then I've got options for the ingredients on the salad! That's it.
Preparation Steps
Now, I'll walk you through the preparation steps for putting together this awesome salad. First, I grab the ingredients – I always double-check 'cause forgetting one thing can be a real bummer!
Next, if you're making the dressing from scratch – which I totally recommend – just whisk or shake all the ingredients together. A jar works great for this, and you can even do a little dance while shaking, I won't judge!
Then I prep the salmon by seasoning it. Whether you bake, pan-sear, or grill it, make sure you do it to perfection. Let's aim for flaky and delicious – not dry and sad!
Chop all your veggies next. These'll work wonders! Now, get ready to assemble the salad, placing each component strategically. I really wish I had someone to do it for me, LOL!
Serving Suggestions
Once you have your incredible Asian salmon salad pieced together, that's where the real fun begins! I've got some serving ideas that'll knock your socks off.
First, try it as a light lunch! Grab a bowl, pile in your salad, and maybe add a side of edamame—snap! It's like a party in your mouth.
Feeling fancy? Consider serving it in lettuce cups. Boston or butter lettuce works great. It's all about presentation, right? I'm just kidding but it does look quite elegant.
For a heartier meal, I really like putting the salad over brown rice or quinoa. It absorbs the dressing so well —yum! You can also add some avocado slices for extra creaminess. Trust me; you won't regret it. After all, why not make it a bit more unforgettable?
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Ingredients:
- 12 oz Salmon fillet
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Honey
- 1/2 tsp Ginger, grated
- 2 cups Mixed greens
- 1/4 cup Shredded carrots
- 1/4 cup Sliced cucumber
- 2 tbsp Sesame seeds
Instructions:
- Cook salmon by baking, pan-frying, or grilling until cooked through.
- Whisk together soy sauce, rice vinegar, sesame oil, honey, and ginger.
- Flake cooked salmon into bite-sized pieces.
- Combine mixed greens, carrots, and cucumber in a bowl.
- Top with flaked salmon and dressing.
- Sprinkle with sesame seeds.
Nutrition (approximate, per serving):
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbohydrates: 15g