Description
This Delicious Asian Salmon Salad with Ginger Soy Dressing is a vibrant and flavorful dish featuring perfectly pan-seared salmon glazed with a sweet and savory ginger-soy marinade, served atop a fresh and crunchy salad of lettuce, mandarin oranges, shredded carrots, and green onions. The refreshing ginger soy dressing ties all the elements together, making this salad a perfect balanced meal rich in omega-3s and bright Asian flavors.
Ingredients
Scale
Salmon and Marinade
- 1 lb fresh salmon
- 1/2 tsp salt
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp sugar
- 2 tbsp olive oil
- 1-2 cloves garlic, minced
- 1/2 tsp ground ginger
Salad
- 6-9 cups lettuce of choice
- 1.5 cups canned mandarin oranges, drained
- 1 cup shredded carrots
- 2-3 tbsp green onions
Ginger Soy Dressing
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1/2 tsp ground ginger
Garnish (Optional)
- Sesame seeds
Instructions
- Preparation: Gather all ingredients and prepare the vegetables by washing and chopping the lettuce, draining the mandarin oranges, shredding the carrots, and slicing the green onions.
- Cook the Salmon: Heat 2 tablespoons of olive oil in a skillet over medium heat. Season the fresh salmon with 1/2 teaspoon of salt. Place salmon in the skillet and cook for about 6-8 minutes per side until fully cooked through and it flakes easily with a fork.
- Make the Salmon Marinade: In a bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons sugar, 2 tablespoons olive oil, minced garlic, and 1/2 teaspoon ground ginger until well combined.
- Marinate the Salmon: Pour the prepared marinade over the cooked salmon in the skillet or on a plate, allowing it to rest for a few minutes so the flavors can soak in.
- Prepare the Salad Base: In a large bowl, combine the lettuce, drained mandarin oranges, shredded carrots, and green onions. Toss gently to mix evenly.
- Make the Ginger Soy Dressing: In a separate bowl, whisk together 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons sugar, 1 tablespoon sesame oil, 1 tablespoon olive oil, and 1/2 teaspoon ground ginger until the sugar dissolves and the dressing is emulsified.
- Toss the Salad: Drizzle the ginger soy dressing over the salad mixture. Gently toss the salad to coat all the ingredients evenly with the dressing.
- Assemble and Garnish: Place the marinated salmon on top of the dressed salad. Sprinkle sesame seeds over the top, if desired, for added crunch and nutty flavor. Serve immediately.
Notes
- You can substitute fresh orange segments for the canned mandarin oranges for a fresher taste.
- Adjust the amount of sugar and honey in the marinade and dressing based on your sweetness preference.
- For a spicier twist, add some finely chopped chili or a dash of chili flakes to the dressing.
- The salad components can be prepped in advance, but add the dressing and salmon just before serving to maintain freshness.
- Use skin-on salmon if you prefer crispy skin; just place skin side down first when cooking.
