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Salmon Salad With Sesame Sauce

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  Cucumber 2 Medium, peeled, seeded and thinly sliced
  Salt 1⁄2 Teaspoon (to taste)
  Private selection rice vinegar 4 Tablespoon
  Lime juice 2 Tablespoon
  Kroger reduced-sodium soy sauce 2 Tablespoon
  Peanut butter 2 Tablespoon, smooth
  Sesame oil 1 1⁄2 Tablespoon, toasted (1 tablespoon + 1 teaspoon)
  Garlic 2 Clove (10 gm), chop
  Ginger 1 Teaspoon, chop
  Salmon fillet 20 Ounce (4)
  Private selection olive oil 1 Tablespoon
  Red onion 1⁄2 Medium, thinly sliced
  Private selection organic salad greens 6 Cup (96 tbs)

1. Place salmon on a tray, season it with salt on both sides. Keep it aside.

2. For salad, take a large bowl, and combine cucumber, 2 tablespoon vinegar, 1 tablespoon lime juice, salt and sliced tomatoes.
3. Drizzle 1 teaspoon oil in the bowl, and toss it well. Pop the bowl in refrigerator until serving. You may also prepare the salad a day ahead.
4. For sauce, take a small bowl and add 2 tablespoons vinegar, soy sauce, 1 tablespoon lime juice, 1 tablespoon oil, peanut butter, ginger, garlic, and a tablespoon of water. Whisk them together to combine.
5. Place a skillet on medium high heat. Pour olive oil in it.
6. Insert salmon in pan with skin side down. Cook for 3 minutes on each side or until the skin shrinks and starts separating from flesh. Turn and cook for 4 minutes or until done.

7. On a serving plate, place salmon, and top it with cucumber salad.

8. Spoon sauce on top of salmon and serve immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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