Asian Salmon Salad

Total Time: 15 minutes

Prep Time: 12 minutes

Cook Time: 3 minutes

Servings: 2

Price per serving: $25.31

Author: Nagi | RecipeTin Eats


Asian Salmon Salad


· 1 tbsp soy sauce (, low sodium / ordinary (Note 1))· 2 tbsp EACH hoisin sauce, rice vinegar, honey ((Note 2))· 1 tbsp sriracha (, or other hot sauce (can omit))· 2 tbsp water· 1 garlic clove (, minced)· 250 - 300 g / 8 - 10 oz salmon (, skin off)· 2 tsp oil ((vegetable, canola, peanut oil))· 5 cups lettuce (, bite size pieces (I used cos lettuce))· 15 cherry tomatoes (, halved)· 1/2 avocado (, sliced)· 1 cucumber (, halved, deseeded and sliced (Note 3))· 1 tbsp soy sauce ((Note 1))· 1 tsp sesame oil· 1½ tbsp white vinegar· 1 tbsp olive oil ((Note 4))· 1 tsp sugar ((any type) or 1½ tsp honey)· 1/2 tsp sesame seeds· 1/2 scallion / shallot (, finely sliced)


Step 1Cut salmon into 2.5cm / 1" cubes.Step 2Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.Step 3Mix Dressing ingredients in a jar. Shake very well (jar is best).Step 4Divide Salad ingredients between 2 bowls.Step 5Heat oil in a non stick medium skillet over medium high heat. Remove salmon from Sauce, shaking off excess. Reserve Sauce.Step 6Place salmon in skillet. Cook for 2 minutes, turning to caramelise as many of the sides as you can (all sides is not practical, too much turning). (Note 5)Step 7Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).Step 8Remove from stove. Immediately transfer salmon onto Salad. Leave to rest / cool for a few minutes. Then spoon the glaze over the salmon. Sprinkle with sesame seeds and shallots/scallions, if using.Step 9Drizzle salad with Dressing. Serve immediately.