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Sesame Salmon Salad

Charlotte Hancey
The sweet and spicy sauce makes the perfect marinade for fresh salmon and dressing for the salad. Cilantro and mint brighten the whole dish which balances out the bold flavors of the dressing. Pan seared salmon is the perfect accompaniment to the crunchy bright greens!
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Prep Time 30 mins
Cook Time 20 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 1/2 lbs fresh salmon filets
  • 2 tablespoons sugar
  • 6 tablespoons lime juice
  • 2 tablespoons water
  • 4 teaspoons chili garlic sauce
  • 3 teaspoons fish sauce
  • 2 tablespoons orange marmalade
  • 4 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 5 cups napa cabbage, shredded
  • 1 1/2 cups carrot, shredded
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons sesame seeds
  • 2 tablespoons olive oil

Instructions
 

  • In a small bowl, add sugar, lime juice, water, chili garlic sauce, fish sauce, orange marmalade, sesame oil, garlic and salt. Whisk to combine.
  • Place salmon in a shallow dish. Pour half of the marinade over the salmon, reserving the rest. Cover and place in fridge to marinate for 15 minutes.
  • Meanwhile, prepare salad by adding cabbage, carrots, cilantro, mint, and 1 1/2 tablespoons sesame seeds to a large bowl. Toss to combine.
  • Heat a large non-stick skillet to medium-high heat. Add olive oil. Once pan is hot, add salmon filets skin side down. Sear for 5 minutes. Flip and continue cooking 5 more minutes or until salmon is cooked through.
  • Add remaining marinade/dressing to salad and toss to combine. Place salmon on top, sprinkle with remaining sesame seeds, and serve immediately.
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