Sesame Salmon Salad

Sesame salmon. A winning combination! This is one of our¬†favourite meals.¬†It is actually quite easy, looks pretty impressive and tastes great. A great dinner party dish! (Trust me – we don’t eat meals that look like this every night!!) I love the Japanese inspired flavours and salmon is my favourite fish. You can easily serve this with some steamed rice on the side.

salmon

SERVES 4 ~ GLUTEN FREE ~ DAIRY FREE ~ NUT FREE ~EGG FREE

WHAT YOU NEED:

  • Two salmon fillets, boned and cut into inch pieces
  • 1 Tablespoon Olive Oil
  • 2 small lebanese cucumbers, peeled into long, thin strips
  • 1 cup of coriander
  • 2 cups of bean sprouts
  • 1 long, red chilli, seeded and finely chopped (if you hate chilli just leave it out)
  • Rice to serve with the dish (optional)

FOR THE SESAME DRESSING:

  • 2 Tablespoons sesame seeds
  • 1 spring onion, finely chopped
  • 1 small clove of garlic, chrushed or finely chopped
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 cup tamari (Can used soy sauce if not gluten free)
  • 1 1/2 Tablespoons of rice vinegar

HOW TO DO IT:

  1. First, make the sesame dressing. Stir sesame seeds over low heat in a small saucepan / frypan for a couple of minutes or until lightly brown. Grind in a morter and pestle, place in a small bowl.
  2. Add the rest of the dressing ingredients – spring onion, garlic, sesame oil, coconut sugar, tamari, rice vinegar and stir to combine. Set aside for a minute.
  3. Put some rice on to boil if you would like some on the side.
  4. Cut your salmon into evenly sized pieces, place in a bowl and drizzle over two Tablespoons of the dressing. Toss to coat, and leave to marinade whilst you prepare the salad.
  5. Get out a large serving platter, and arrange the cucumber ribbons and the bean sprouts and coriander on top. Lightly toss to combine them together.
  6. Sprinkle the chopped chilli on top. If you are not a fan, then leave it out. Or take some for the kids first, then add the chilli.
  7. Heat a fry pan over medium heat and add the Olive oil. Cook the Salmon in batches to your liking. (About a minute each side is good!)
  8. Place the salmon on top of the cucumber and sprout mixture, and then pour the rest of the dressing evenly over the top of the salad.
  9. Serve and enjoy (with a nice glass of white!)

**You will note there isn’t any coriander in my photo – I forgot it!! Arghh….wanted to get this recipe out before Easter though so it will have to do. Don’t you hate that, when you leave something off the plate? I was notorious for leaving things in the microwave when we had one…..

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2 Comments

  1. Bec

    Delish! I’ve just recently started eating salmon again and boy, this looks great! Thanks for sharing, Bec

    Reply
    1. Lee @ Healthy Natural Changes (Post author)

      Thanks for stopping by Bec! It is delicious…and even better with the coriander sprinkled through it too….(I forgot about it until after I had taken the pictures!!)

      Reply

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