Asian Salmon Salad

A crisp and refreshing salad crowned with tender, caramelised salmon coated in a glossy Asian glaze. The salmon is quickly seared then drizzled with its own sticky sauce and finished with a light sesame dressing. Packed with vibrant vegetables, creamy avocado, and the right balance of sweet, tangy, and spicy flavours. Ready in minutes yet impressive enough to serve at any occasion.

Instructions

1. 1

   Cut salmon into 2.5cm / 1" cubes.

2. 2

   Mix Sauce ingredients in a medium bowl. Add salmon and let it marinate briefly for 3 minutes.

3. 3

   Prepare Dressing by combining soy sauce, sesame oil, vinegar, olive oil, and sugar in a jar. Shake well until emulsified.

4. 4

   Arrange lettuce, cherry tomatoes, avocado slices, and cucumber in two serving bowls.

5. 5

   Heat oil in a non-stick skillet over medium-high heat. Remove salmon from Sauce, shaking off excess, but keep Sauce aside.

6. 6

   Cook salmon cubes for 2 minutes, turning to sear multiple sides until golden. It is not necessary to caramelise every side (Note 5).

7. 7

   Pour reserved Sauce into skillet. Cook for 30 seconds until reduced into a sticky glaze.

8. 8

   Transfer salmon immediately onto prepared salads. Rest briefly, then spoon glaze over the salmon.

9. 9

   Top with sesame seeds and scallions if desired. Drizzle salad with sesame dressing and serve immediately.

Recipe Notes

• Soy sauce – Low sodium is recommended. Ordinary soy or light soy works fine but is saltier. Dark soy is not suitable as it will overpower flavour. Do not use sweet soy or fish sauce in place of soy sauce here.

• Hoisin, honey, and rice vinegar substitutions – Oyster sauce can be used for hoisin, brown sugar for honey, and apple cider vinegar for rice vinegar. Adjusting all substitutions changes flavour but still produces a delicious dish.

• Cucumber – Deseeding is optional. Cut lengthwise and scoop seeds with a spoon to reduce excess water.

• Olive oil – Mild-flavoured olive oil is acceptable. Strong extra virgin olive oil will dominate the dressing.

• Cooking salmon – It cooks fast. Place salmon in skillet in a pattern you remember (clockwise). Start turning from the first piece after placing the last one. This helps achieve even cooking.

• Dressing – This sesame dressing is a slightly lighter version of a favourite base dressing. A larger batch can be made in advance and stored in the fridge for weeks.

• Nutrition adjustments – Omitting avocado saves ~100 calories, removing sesame oil from dressing saves ~20 calories. Salad remains full of flavour at ~435 calories per serve.

• Serving ideas – Best enjoyed freshly prepared. Can be paired with steamed jasmine rice for a more filling meal.

• Storage – Leftover salad is not ideal to store due to fresh ingredients. Cooked salmon can be refrigerated for 2 days and reheated gently.