Asian Salmon Salad PT50M https://img2.recipesrun.com/201907/2019/0830/9f/6/713199/300x200x50.jpg 4 servings Ingredients: 2 tbsp. Low-sodium soy sauce 2 tsp. Toasted sesame oil 1 Garlic clove, minced 3 tbsp. Extra virgin olive oil, divided 2 tbsp. Lemon juice 1/4 tsp. Salt, divided 1/4 tsp. Freshly ground black pepper 6 oz. Baby spinach 1/4 cup Pecans, toasted and chopped 2 Asian pears 1 Avocado, pitted and sliced 1 Shallot, thinly sliced 1 pound Wild salmon, cut into 4 fillets
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Asian Salmon Salad

By lihui

4 Person
50 Minutes
0 Calories
This Asian salmon salad has all of those components: baby spinach, soy-garlic-marinated salmon, avocado, spiralized Asian pear, and toasted pecans. And though all the ingredients make a difference in taste and texture, it’s the crispy, pan-seared salmon that really steals the show. The soy sauce and sesame oil that I used to marinate the salmon caramelize while cooking, and salty, sweet flavor goes so well with cool, creamy avocado and crisp Asian pear. The choice to spiralize the pear was an easy one because a.) the thin strands disperse throughout the salad more evenly, and b.) they're prettier and more interesting than slices.

Ingredients

  • 2 tbsp. Low-sodium soy sauce

  • 2 tsp. Toasted sesame oil

  • 1 Garlic clove, minced

  • 3 tbsp. Extra virgin olive oil, divided

  • 2 tbsp. Lemon juice

  • 1/4 tsp. Salt, divided

  • 1/4 tsp. Freshly ground black pepper

  • 6 oz. Baby spinach

  • 1/4 cup Pecans, toasted and chopped

  • 2 Asian pears

  • 1 Avocado, pitted and sliced

  • 1 Shallot, thinly sliced

  • 1 pound Wild salmon, cut into 4 fillets

Method

  • 01
    In a large resealable plastic bag, combine the soy sauce, sesame oil, and garlic. Add the salmon fillets, seal the bag, and gently turn the bag a few times to coat the fillets in the marinade. Refrigerate for 30 minutes.
  • 02
    In a large skillet, heat 2 teaspoons of olive oil over medium-high heat until very hot. Add the salmon fillets and cook to medium doneness, about 5 minutes per side. Let the salmon cool 5 minutes before serving.
  • 03
    While the salmon cools, in a large bowl, whisk the juice of one lemon, the remaining 2 tablespoons of olive oil, the salt and pepper. Add the baby spinach, spiralized pear, and shallots. Divide the salad among 4 plates and top evenly with salmon, avocado slices, and chopped pecans.

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    Asian Salmon Salad

    4.5

    ( By lihui )

    This Asian salmon salad has all of those components: baby spinach, soy-garlic-marinated salmon, avocado, spiralized Asian pear, and toasted pecans. And though all the ingredients make a difference in taste and texture, it’s the crispy, pan-seared salmon that really steals the show. The soy sauce and sesame oil that I used to marinate the salmon caramelize while cooking, and salty, sweet flavor goes so well with cool, creamy avocado and crisp Asian pear. The choice to spiralize the pear was an easy one because a.) the thin strands disperse throughout the salad more evenly, and b.) they're prettier and more interesting than slices.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 40 Mins
    • Cook Time 10 Mins
    • Total Time 50 Mins
    02 Ingredients
    2 tbsp. Low-sodium soy sauce
    2 tsp. Toasted sesame oil
    1 Garlic clove, minced
    3 tbsp. Extra virgin olive oil, divided
    2 tbsp. Lemon juice
    1/4 tsp. Salt, divided
    1/4 tsp. Freshly ground black pepper
    6 oz. Baby spinach
    1/4 cup Pecans, toasted and chopped
    2 Asian pears
    1 Avocado, pitted and sliced
    1 Shallot, thinly sliced
    1 pound Wild salmon, cut into 4 fillets
    03 Method
    Step 1
    In a large resealable plastic bag, combine the soy sauce, sesame oil, and garlic. Add the salmon fillets, seal the bag, and gently turn the bag a few times to coat the fillets in the marinade. Refrigerate for 30 minutes.
    Step 2
    In a large skillet, heat 2 teaspoons of olive oil over medium-high heat until very hot. Add the salmon fillets and cook to medium doneness, about 5 minutes per side. Let the salmon cool 5 minutes before serving.
    Step 3
    While the salmon cools, in a large bowl, whisk the juice of one lemon, the remaining 2 tablespoons of olive oil, the salt and pepper. Add the baby spinach, spiralized pear, and shallots. Divide the salad among 4 plates and top evenly with salmon, avocado slices, and chopped pecans.
    04 Author
    lihui lihui
    6 Recipes

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