Asian Pan Seared Salmon Salad with Honey Sesame Dressing
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!
Ingredients
- 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
Honey Sesame Dressing:
- 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
Instructions
- 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
Calories: 1395kcal | Carbohydrates: 97g | Protein: 8g | Fat: 115g | Saturated Fat: 16g | Sodium: 36mg | Potassium: 629mg | Fiber: 7g | Sugar: 84g | Vitamin A: 1657IU | Vitamin C: 80mg | Calcium: 179mg | Iron: 4mg