Best 6 Sesame Seared Salmon Salad Recipes

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**Sesame Seared Salmon Salad: A Culinary Symphony of Flavors and Textures**

Prepare to embark on a culinary adventure with our tantalizing sesame seared salmon salad, a dish that harmoniously blends delicate flavors and contrasting textures. Perfectly seared salmon, infused with the nutty aroma of sesame, takes center stage atop a bed of crisp mixed greens. The salad is further elevated with an array of vibrant ingredients, including roasted sweet potatoes, crunchy bell peppers, juicy grape tomatoes, and a refreshing cucumber ribbon salad. Drizzled with a tangy lemon-tahini dressing, this salad offers a symphony of flavors and textures that will delight your palate. Whether you're seeking a healthy lunch option, a light dinner, or a vibrant side dish, our sesame seared salmon salad is sure to impress. This recipe provides step-by-step instructions for preparing the flavorful salmon and the refreshing cucumber ribbon salad, ensuring a delightful dining experience.

Here are our top 6 tried and tested recipes!

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING



Salmon Salad with Asian Ginger Sesame Dressing image

Recipe video above. A mighty Salmon Salad that tastes even better than it looks! Vibrant flavours with a fabulous variety of textures - and the Asian Ginger Sesame Dressing gives this amazing flavours!

Provided by Nagi

Categories     Light Meal     Lunch     Mains

Time 25m

Number Of Ingredients 19

3 - 4 salmon fillets (, skinless)
3/4 tsp salt and pepper (, each)
1 tbsp oil
250g / 1.5 cups cherry tomatoes (, halved)
2 cucumber (, sliced (or 1 English/telegraph long cucumber))
1 large avocado (, cut into 1.5cm / 2/3" pieces)
6 red radish (, sliced)
150g / 5 oz leafy crisp lettuce of choice ((6 big handfuls))
1 cup edamame (, cooked per packet (Note 1))
1 green onion (, finely sliced on diagonal)
1/4 cup crispy fried shallots ((Note 2))
2 tbsp soy sauce ((light or all purpose))
2 1/2 tbsp rice vinegar ((aka rice wine vinegar Note 3))
1 tbsp sesame oil ((toasted, Note 4))
3 tbsp olive oil ((or other neutral flavoured oil))
1.5 tsp sugar (, any type)
2 tsp fresh ginger (, grated)
1 garlic clove (, minced)
1/2 tsp black pepper

Steps:

  • Place Dressing ingredients in a jar and shake well.
  • Sprinkle both sides of salmon with salt and pepper.
  • Heat oil in a non stick skillet over medium high heat.
  • Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
  • Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
  • Remove onto plate and cool for 5 minutes.

Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 37 g, Fat 38 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 802 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME DRESSING



Asian Pan Seared Salmon Salad with Honey Sesame Dressing image

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!

Provided by Alyssa Rivers

Number Of Ingredients 17

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
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

Steps:

  • 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 Facts : Calories 1395 kcal, Carbohydrate 97 g, Protein 8 g, Fat 115 g, SaturatedFat 16 g, Sodium 36 mg, Fiber 7 g, Sugar 84 g, ServingSize 1 serving

PAN-SEARED SALMON WITH KALE AND APPLE SALAD



Pan-Seared Salmon with Kale and Apple Salad image

The star of this dish is the kale salad. It's crunchy, tangy and sweet!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls

Steps:

  • Bring the salmon to room temperature 10 minutes before cooking.
  • Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
  • While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
  • Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
  • Divide the salmon, salad and rolls evenly among four plates.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD



Seared Salmon With Citrus and Arugula Salad image

Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil, plus more for brushing
2 tablespoons freshly squeezed orange juice
2 teaspoons Dijon mustard
2 garlic cloves, minced (about 2 teaspoons)
3/4 teaspoon kosher salt, plus more to taste
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon black pepper, plus more to taste
1/4 cup thinly sliced shallot (from 1 large shallot)
1 small grapefruit
2 to 3 navel oranges, blood oranges or Cara Cara oranges, or a combination (about 1 1/2 pounds total)
4 (6-ounce) skin-on salmon fillets
2 to 3 ounces baby arugula (about 4 cups)
1/2 medium fennel bulb, trimmed, cored and very thinly sliced crosswise
1 ripe avocado, halved, pitted, peeled and thinly sliced
1/4 cup shelled, roasted salted or unsalted pistachios, chopped

Steps:

  • Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
  • Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
  • Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
  • Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
  • When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
  • Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
  • Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

SALMON SALAD WITH SESAME DRESSING



Salmon salad with sesame dressing image

Get three of your 5-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre in this quick, easy and low-calorie salad

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 23m

Number Of Ingredients 12

250g new potatoes , sliced
160g French beans , trimmed
2 wild salmon fillets
80g salad leaves
4 small clementines , 3 sliced, 1 juiced
handful of basil , chopped
handful of coriander , chopped
2 tsp sesame oil
2 tsp tamari
½ lemon , juiced
1 red chilli , deseeded and chopped
2 tbsp finely chopped onion (¼ small onion)

Steps:

  • Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
  • Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.

Nutrition Facts : Calories 478 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.99 milligram of sodium

SESAME GRILLED SALMON



Sesame Grilled Salmon image

Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.

Provided by Emily

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 2

Number Of Ingredients 7

¼ cup light soy sauce
1 ½ tablespoons honey
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 pound salmon fillets
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

  • Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
  • Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
  • Heat sesame oil in a large skillet over medium-high heat.
  • Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Nutrition Facts : Calories 406 calories, Carbohydrate 14.7 g, Cholesterol 111.5 mg, Fat 18.5 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 4 g, Sodium 1878.6 mg, Sugar 13 g

Tips:

  • Choose fresh, high-quality salmon: Look for salmon that is firm to the touch and has a vibrant color. Avoid salmon that is slimy or has an off odor.
  • Sear the salmon skin-side down: This will help to create a crispy skin and prevent the salmon from sticking to the pan.
  • Cook the salmon until it is cooked through: The internal temperature of the salmon should reach 145°F (63°C) when measured with a meat thermometer.
  • Make sure the salad dressing is well-balanced: The dressing should be both flavorful and acidic, so that it can balance out the richness of the salmon.
  • Use a variety of greens and vegetables in the salad: This will add color, texture, and nutritional value to the dish.
  • Garnish the salad with sesame seeds and scallions: This will add a pop of flavor and color to the dish.

Conclusion:

Sesame seared salmon salad is a delicious, healthy, and easy-to-prepare meal that is perfect for a weeknight dinner or a light lunch. The salmon is seared to perfection and the salad is packed with fresh, flavorful ingredients. This dish is sure to please everyone at the table.

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