Best 5 Salmon Salad With Sesame Dressing Recipes

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Are you looking for a flavorful and nutritious dish that combines the rich taste of salmon with the vibrant flavors of an Asian-inspired dressing? Look no further! Salmon salad with sesame dressing is a culinary masterpiece that tantalizes the taste buds and offers a delightful balance of textures. This recipe showcases the delicate flaky texture of cooked salmon, tossed in a savory and aromatic sesame dressing. The result is a dish that is both light and satisfying, perfect for a quick and healthy meal or as part of a larger spread. With its vibrant colors and enticing flavors, salmon salad with sesame dressing is sure to become a favorite in your kitchen.

Here are our top 5 tried and tested recipes!

ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME DRESSING



Asian Pan Seared Salmon Salad with Honey Sesame Dressing image

Asian Pan Seared Salmon Salad is bright and vibrant and complete with an amazing honey sesame dressing that takes this salad to a whole new level of delicious!

Provided by Alyssa Rivers

Number Of Ingredients 17

2 4 ounce salmon fillets (I used sock eye salmon)
2 Tablespoons olive oil
salt and pepper
3 cups fresh romaine (chopped)
1 cup red cabbage (chopped)
1/2 cup shredded carrots
1/2 cup mandarine oranges
1/4 cup edamame
1/4 cup sliced almonds
3 Tablespoons[url:1]Pearl River Bridge Light Soy Sauce[/url]
1/4 cup Gold Plum Chinkiang Vinegar
1/4 cup honey
1 clove garlic (minced)
1 Tablespoon fresh ginger
1/3 cup olive oil
2 Teaspoons Sesame oil
1 Tablespoons sesame seeds

Steps:

  • Preheat a medium heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.
  • In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,
  • To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.

Nutrition Facts : Calories 1395 kcal, Carbohydrate 97 g, Protein 8 g, Fat 115 g, SaturatedFat 16 g, Sodium 36 mg, Fiber 7 g, Sugar 84 g, ServingSize 1 serving

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING



Salmon Salad with Asian Ginger Sesame Dressing image

Recipe video above. A mighty Salmon Salad that tastes even better than it looks! Vibrant flavours with a fabulous variety of textures - and the Asian Ginger Sesame Dressing gives this amazing flavours!

Provided by Nagi

Categories     Light Meal     Lunch     Mains

Time 25m

Number Of Ingredients 19

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

Steps:

  • Place Dressing ingredients in a jar and shake well.
  • Sprinkle both sides of salmon with salt and pepper.
  • Heat oil in a non stick skillet over medium high heat.
  • Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
  • Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
  • Remove onto plate and cool for 5 minutes.

Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 37 g, Fat 38 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 802 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

SALMON SALAD WITH SESAME DRESSING



Salmon salad with sesame dressing image

Get three of your 5-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre in this quick, easy and low-calorie salad

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 23m

Number Of Ingredients 12

250g new potatoes , sliced
160g French beans , trimmed
2 wild salmon fillets
80g salad leaves
4 small clementines , 3 sliced, 1 juiced
handful of basil , chopped
handful of coriander , chopped
2 tsp sesame oil
2 tsp tamari
½ lemon , juiced
1 red chilli , deseeded and chopped
2 tbsp finely chopped onion (¼ small onion)

Steps:

  • Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
  • Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.

Nutrition Facts : Calories 478 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.99 milligram of sodium

SESAME SEARED SALMON SALAD



Sesame Seared Salmon Salad image

Provided by Food Network

Time P1DT30m

Yield 1 to 2 servings

Number Of Ingredients 24

4 ounces soy sauce
1 ounce sesame oil, plus more for frying
4 ounces rice wine vinegar
1 orange, juiced
1 (5-ounce) salmon fillet
Nonstick cooking spray
1 ounce black sesame seeds
1 ounce white sesame seeds
4 ounces miso paste
1 tablespoon sesame oil
1 cup rice wine vinegar
3 cups olive oil
1 tablespoon soy sauce
Salt and pepper
1/2 ounce olive oil
1/2 ounce sesame oil
1/2 ounce soy sauce
1 zucchini, cut into julienne
1 yellow squash, cut into julienne
1 carrot, cut into julienne
12 ounces baby field greens
1 plum tomato, sliced
2 ounces toasted cashews
1/2 ounce sweet soy sauce

Steps:

  • For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish. Add the salmon and marinate for 24 hours in the refrigerator.
  • Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
  • Mix the sesame seeds together. Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only. In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds. Flip to the other side and cook for 10 seconds. Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes.
  • For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar. Slowly add the olive oil, soy sauce, and salt and pepper, to taste.
  • For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds.
  • For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate. Place the stir-fried vegetables on top. Sprinkle with the cashews and tomato slices. Arrange the salmon on top and drizzle with a little sweet soy sauce.

CHICKEN SALAD WITH LEMON-SESAME DRESSING



Chicken Salad With Lemon-Sesame Dressing image

This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weeknight, poultry, salads and dressings, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

Steps:

  • In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
  • In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
  • When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

Tips:

  • Choose fresh, high-quality ingredients: Using fresh, flavorful ingredients will make a big difference in the overall taste of your salad. When selecting salmon, look for fish that is firm and has a vibrant color. For the vegetables, choose crisp, tender produce.
  • Cook the salmon perfectly: Perfectly cooked salmon is moist and flaky, but not overcooked. There are several ways to cook salmon, but the most common methods are baking, grilling, or pan-searing. Experiment with different cooking methods to find the one that you like best.
  • Make sure the dressing is flavorful and well-balanced: The dressing is an important part of any salad, and it can really make or break the dish. For this recipe, the dressing is made with sesame oil, rice vinegar, soy sauce, and honey. Be sure to taste the dressing before you add it to the salad, and adjust the seasonings as needed.
  • Assemble the salad carefully: Once the salmon and vegetables are cooked and the dressing is made, it's time to assemble the salad. Layer the ingredients in a bowl or on a platter, and be sure to drizzle the dressing evenly over the top. You can also garnish the salad with additional herbs or vegetables, if desired.

Conclusion:

Salmon salad with sesame dressing is a delicious and healthy meal that is perfect for lunch or dinner. It is easy to make and can be tailored to your own personal preferences. With its vibrant flavors and textures, this salad is sure to please everyone at your table.

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