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Salmon salad with sesame-miso dressing recipe
Salmon salad with sesame-miso dressing recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vibrant veggie salad with sesame-crusted salmon and homemade Japanese sesame-miso dressing.
Ingredients:
  • 4 Skinless Salmon Portions
  • 24.00 gm sesame seeds
  • 73.60 gm vegetable oil
  • 1 green oak lettuce leaves separated
  • 200g cherry tomatoes, halved
  • 1 avocado, stoned, peeled, sliced
  • 75g cashew
  • 62.50 ml coriander sprigs
  • 62.50 ml mint sprigs
  • 95g yoghurt
  • 80ml rice wine vinegar
  • 85g miso
  • 31.50 gm soy sauce
  • 20.00 gm caster sugar
  • 2 tsp finely grated ginger
  • 1 tsp sesame oil
Instructions:
  • For the sesame-miso dressing, blend yoghurt, vinegar, miso, vegetable oil, soy sauce, sugar, ginger, and sesame oil until smooth in a blender. Optionally, whisk the ingredients in a bowl for a lighter texture.
  • Season salmon generously with salt. Press one side of the salmon into sesame seeds to coat. In a large non-stick pan, heat vegetable oil over medium heat. Cook salmon sesame-side down until seeds are golden brown, around 3 minutes. Flip and cook for another 2-3 minutes until salmon is cooked through with a rosy center.
  • Lay out lettuce leaves on a platter. Scatter tomatoes, avocado, cashews, coriander, and mint on top. Add salmon, then drizzle with sesame-miso dressing. Serve with extra dressing on the side.

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