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.

Related Tags

Asian Salmon Salad

4.1

( By lihui )

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

6 Recipes

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