Dressings for salmon

Easy Balsamic Salmon Salad

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This Easy Balsamic Salmon Salad is the perfect meal for something a little light, simple to prepare, and full of flavor. Perfectly baked salmon is topped with a delicious dressing and then served atop a salad with the same delicious dressing.

Looking for a healthy dinner option that will still fill you up? Salmon salad is full of good for you vitamins and nutrients, yet still easy to make and full of flavor too. To keep things simple this recipe utilizes homemade balsamic dressing to use in a dual role. It glazes the salmon and provides the dressing for the salad. The majority of the time required to make this recipe comes from cutting each vegetable. This salmon salad is super simple, and more importantly it’s super delicious. It makes for a lovely, lighter meal.

What would be a good side dish to serve with this?

If you want something a little more to go with this salad, some Roasted Asparagus, Smashed Potatoes, or Rice Pilaf are great options.

Can I use balsamic glaze instead of balsamic vinegar?

Yes. This will make the dressing considerably sweeter. You can also use the normal Balsamic vinegar and add a tablespoon of honey if you wish to make the dressing sweeter.

Does fish have to cook for a certain amount of time? How do I know when it is done?

The USDA recommends that fish needs to be cooked to an internal temperature of 145 degrees F. However, some say that salmon is overdone at this point. For a medium to medium well cook on your salmon, use the time and temperature indicated, or remove from oven when the salmon reaches an internal temperature of 125-130 degrees F and let it rest for 5 minutes.

If you like this recipe, here are a few other yummy recipes for baked fish and salmon:

Simple Grilled Swordfish
Easy lemon Baked Cod Fish
Healthy Baked Chili Lime Salmon
Easy Garlic Herb Baked Chicken

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

Salmon

4 salmon portions
1/2 teaspoon salt
1/2 teaspoon black pepper

Balsamic Dressing

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves garlic crushed
1 tablespoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad

8 cups chopped romaine lettuce
1 medium cucumber diced
1 pint grape tomatoes halved
1/2 small red onion sliced
1/4 cup pitted kalamata olives
1/4 cup crumbled feta cheese

Instructions

Preheat an oven to 450 degrees. Lightly grease a 9×13 pan with nonstick cooking spray.
Season the salmon portions with salt and pepper and place in the prepared baking dish.
In a small mixing bowl, whisk together the balsamic vinegar, olive oil, garlic, dijon mustard, salt, and pepper. This mixture will serve as both the seasoning on the salmon and the dressing for the salad.
Drizzle 1/3rd of the dressing onto the salmon and bake for 12-15 minutes until the salmon flakes easily with a fork.
Meanwhile, toss together the romaine lettuce, cucumbers, grape tomatoes, red onion slices, olives, and feta cheese.
Serve salad greens topped with a portion of salmon, either whole or chopped, and drizzle with more dressing.

Course: Lunch, Main Dish, Salad

Cuisine: American

Keyword: Balsamic Salmon Salad

Save Recipe

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

Salmon

4 salmon portions
1/2 teaspoon salt
1/2 teaspoon black pepper

Balsamic Dressing

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cloves garlic crushed
1 tablespoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad

8 cups chopped romaine lettuce
1 medium cucumber diced
1 pint grape tomatoes halved
1/2 small red onion sliced
1/4 cup pitted kalamata olives
1/4 cup crumbled feta cheese

Instructions

Preheat an oven to 450 degrees. Lightly grease a 9x13 pan with nonstick cooking spray.
Season the salmon portions with salt and pepper and place in the prepared baking dish.
In a small mixing bowl, whisk together the balsamic vinegar, olive oil, garlic, dijon mustard, salt, and pepper. This mixture will serve as both the seasoning on the salmon and the dressing for the salad.
Drizzle 1/3rd of the dressing onto the salmon and bake for 12-15 minutes until the salmon flakes easily with a fork.
Meanwhile, toss together the romaine lettuce, cucumbers, grape tomatoes, red onion slices, olives, and feta cheese.
Serve salad greens topped with a portion of salmon, either whole or chopped, and drizzle with more dressing.

Course: Lunch, Main Dish, Salad

Cuisine: American

Keyword: Balsamic Salmon Salad

Salmon Salad with Asian Ginger Sesame Dressing

By:Nagi

Published:24 Jul '19Updated:21 May '20

43 Comments

Recipe v Video v Dozer v

A mighty Salmon Salad that’s as good for you as it is delicious! With a modern Asian spin, you’ll love the combination of flavours of ingredients in this – avocado, edamame, tomato, cucumber and golden seared salmon drizzled with a fabulous Asian Ginger Sesame Dressing!

Salmon Salad

Regular readers know that my website is dominated by Brown Foods. Think – curries, stews, gravies, roasts.

Brown, brown, brown!

Delish, delish, delish! 😂

I simply share the food I truly love. I don’t share food because it photographs well ….though I really do try to pimp up all my brown foods with a teeny sprinkle of parsley!!

So sharing something as colourful and vibrant looking as this Salmon Salad is a real treat. Healthy food that’s UNBELIEVABLY DELISH!

This is a great salad for entertaining all year round!

What you need for Salmon Salad

Here’s what goes in the Salmon Salad. Feel free to switch out the salad items to what you have / like!

Edamame are soybeans, an Asian ingredient that has become kind of trendy nowadays! It tastes kind of like peas – and has a similar texture too – and it’s served in the pod at Japanese and modern Asian restaurants as a starter to nibble, and often appears in modern Asian salads and things like Poke bowls.

Salmon Salad Dressing

I use an Asian Ginger Sesame Dressing for this salmon salad. It adds a ton of flavour PLUS you get the added bonus of less oil – Asian dressings usually have a lower ratio of oil to vinegar compared to Western dressings.

Olive oil might sound like a strange ingredient for an Asian dressing, but you can’t taste it and I prefer using olive oil where I can because it’s better for you than vegetable oil and other usual cooking oils. But you can really use any neutral flavoured oil you want.

How to make Salmon Salad

Sear > shake > drizzle > toss > devour.

Simple!

You’ll love this Salmon Salad for the variety of flavours and textures, the golden seared salmon that’s perfectly cooked on the inside, and that wickedly delicious Asian Ginger Sesame Dressing that can make any salad taste fabulous!

You’ll also love that this truly is one of those salads that will keep you satisfied – the salmon, edamame and soy beans add bulk and keep you full.

I think this is a great salad to serve to guests because it looks so fabulous – but it also delivers in the flavour department as well. It’s not just a pretty face! 😂 – Nagi x

Watch how to make it

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Salmon Salad with Asian Ginger Sesame Dressing

Author: Nagi

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Light Meal, Lunch, Mains

Asian influence

5 from 12 votes

Servings4

Tap or hover to scale

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!

▢ 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)

Asian Ginger Sesame Dressing:

▢ 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

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.

Assemble Salad:

Place lettuce in a large bowl. Drizzle with a bit of dressing and toss.
Place lettuce in a large serving bowl (or individual plates). Top with salmon, then place tomato, cucumber, avocado, edamame and radish in piles around it.
Sprinkle with green onion and crispy shallots.
Just prior to serving, drizzle all over with remaining Dressing.

1. Edamame - these are soy bean that have been podded, the taste and texture is like peas! Addictive Japanese snacking food, fab for salads.

2. Crispy fried shallots can be purchased at Coles/Woolworths in Australia and Asian grocery stores. They are crispy salt fried shallots (green onion) pieces that are used as a garnish in Asian cooking. They add fabulous texture and flavour to anything from salads to soups, to stir fries to fried rice!

3. Rice Vinegar aka rice wine vinegar - sub with apple cider vinegar, white wine or champagne vinegar. Or use slightly less normal white vinegar (don't use balsamic)

4. Sesame Oil - toasted is brown and has a stronger sesame taste, untoasted is yellow.

5. Nutrition per serving, assuming all Dressing is consumed.

Calories: 571cal (29%)Carbohydrates: 21g (7%)Protein: 37g (74%)Fat: 38g (58%)Saturated Fat: 5g (31%)Cholesterol: 82mg (27%)Sodium: 802mg (35%)Potassium: 1586mg (45%)Fiber: 7g (29%)Sugar: 8g (9%)Vitamin A: 3570IU (71%)Vitamin C: 25.4mg (31%)Calcium: 89mg (9%)Iron: 3.4mg (19%)

Keywords: Asian Dressing, Salmon Salad

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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eer… EAT??! 🙄

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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Spicy salmon salad recipe - Spanish Cuisine: Salads. "Food"

Spicy Salmon Salad Recipe - Spanish Cuisine: Salads. "Food"

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9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 My recipe book

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step -by -step recipes

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Author:

Evgenia Kukoba

Portations 30 minutes

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Author: Evgenia Kukoba93 recipes

Energy value per serving

Calories

Proteins

fats

Carbohydrates

601

14,0003

kcal

grams

* Calorius are calculated for raw products

9000 Salmon steak

1 piece

Avocado

1 piece

Cherry tomatoes

10 pieces

Iceberg lettuce

1 bunch

04 cashew

to taste

mayonnaise

2 tablespoons

Mustard

1 teaspoon

Garlic

1 clove

olive oil

1 tablespoon

Sesame 9000

on the tip of a knife

Salt

to taste

Cooking instructions

30 minutes

1 Steam the steak. If you don’t have a double boiler, this can easily be done using a sieve and a saucepan: boil water in a saucepan, put the sieve on top so that it does not touch the water, and put the fish in the sieve. It is prepared in this way for 20 minutes.

Classic steamer tool

2Set the cooked salmon aside to cool, cut lettuce, halved tomatoes and avocado into slices.

3 Cut the steak into pieces about 3-4 centimeters and fry quickly in olive oil until golden brown. Let it cool down a bit.

4For dressing, mix together all the ingredients: mayonnaise, mustard, olive oil, sesame seeds, pepper and salt (finely chop the garlic or pass through a crush).

Cheat sheet How to prepare garlic

5 Arrange lettuce, salmon, tomatoes, avocado, cashews and dressing.

ToolSpin Dryer

Recipe tip The spiciness of food is a very personal thing, so I advise you to make this dressing more by listening to your own feelings than by following the proportions in the recipe. First mix the "neutral" ingredients (mayonnaise, olive oil, sesame, salt), and then gradually add those that are responsible for the spiciness.

Salmon appetizer with mustard dressing and apple from the chef at Hitch Restaurant.

Recipes from the chef

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Redaktor, April 21, 2016

Young, talented talented and Ilya Burnasov, the charming over-the-top chef of Hitch and Goose-Goose restaurants, showed and told us how to cook a simple, but refined, refined and delicate (all these epithets apply to him equally) dish - the most delicate appetizer of salmon with mustard dressing and an apple.

1/3

Whip everything thoroughly.

Add olive oil and beat again.

1/2

Add tangerine fresh. Whisk again. Add salt and ground pepper to taste.

Preparing the main course

Cut the salmon into medium-thick slices (about 4 mm). Put the salmon on a plate, salt, pepper (it is better to use white pepper).

Lay salmon slices on top beforehand peeled and diced apple.

1/3

Cut the mandarin into segments.

Arrange the mandarin segments on the apple. pour over all dressing to taste.

1/2

pre-sliced fresh cucumber.

1/3

Finely grate frozen avocado.

Garnish the dish with fresh herb leaves.

Enjoy!

Total:16

15

1

17277

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