Salmon Salad with Asian Ginger Sesame Dressing

This salad combines bright Asian flavors and a variety of textures.
Try it – it’s even tastier than it looks!

Ingredients: 

3-4 skinless salmon fillets
¾ teaspoon each salt and pepper
1 tablespoon oil
250 g cherry tomatoes, halved
2 small or 1 large cucumber, sliced
1 large avocado, cut into 1.5 cm pieces
6 red radishes, sliced
150 g lettuce of your choice (6 large handfuls)
1 cup EDAMAME beans, cooked
Scallions, chopped

For the Asian dressing:
2 tablespoons soy sauce
2 ½ tablespoons rice vinegar
1 tablespoon sesame oil (toasted sesame seeds)
3 tablespoons olive oil (or other neutral-flavored oil)
1 ½ teaspoon sugar
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1/2 teaspoon black pepper

Directions:

1. Place the dressing ingredients in a jar and shake well.
2. Season both sides of the salmon with salt and pepper.
3. Heat the oil in a non-stick frying pan over medium heat.
4. Place the salmon “legs up” (i.e. skin side up) and cook for 3 minutes (or until golden brown).
5. Flip and cook for a further 2-3 minutes (or until cooked to your liking).
6. Transfer to a plate and leave to cool for 5 minutes.
7. Place the lettuce in a large bowl. Drizzle with a little dressing and toss.
8. Arrange the tossed lettuce on individual plates. Top with the salmon, then add the tomato, cucumber, avocado, edamame beans and radishes.
9. Sprinkle with the chopped spring onions.
10. Before serving, drizzle the remaining dressing over the prepared salad.

Yield: 4 servings
Recipe: recipetineats.com