This healthy Sesame Salmon on Greens is a light main course that can easily be made gluten free. Asian ingredients were the first pantry items I replaced with gluten free versions so I could make all my favourite recipes. This Asian inspired main course salad is on my list of healthy seasonal favourites, with some variations to make it in other season.
As I transformed my pantry I wrote these posts to share what I learned; Soy Sauce vs Tamari Tasting and a gluten free Asian Pantry.
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Ingredients
Main course salads need to include more than just lettuce to satisfy everyone at the table. I make the salad portion twice as big as a typical side salad. Then add a nice combination of colourful fruits and vegetables.
- salmon fillets
- honey
- gluten free soy sauce
- Dijon mustard
- sesame seeds
- garlic clove
- ginger
- orange juice
- rice vinegar or white wine vinegar
- sesame oil
- sambal oelek or other hot sauce
- mixed salad greens
- asparagus
- red pepper
- orange
- green onion
- cilantro or parsley (optional)
See recipe card for exact amounts.
Substitutions
If you love the flavours in this salad you can make it after asparagus season with a few substitutions.
Asparagus - Substitute with steamed green or yellow beans.
Orange segments - Try peaches, apricots or berries for a summer version.
Variations
For a vegetarian main course marinate tofu in the same dressing, grill and enjoy!
Top Tip: GF House Rules
No double dipping! Ever. Gluten free cooks love squeeze bottles and dressing bottles with a spout. If you put your homemade salad dressing in a jar, the rule is to always use a clean utensil when dipping into it.
Gluten Free Sesame Salmon on Greens
Ingredients
- 6 salmon fillets
- 1 tablespoon honey
- 1 tablespoon gluten free soy sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil for frying
ORANGE GINGER DRESSING
- 1 garlic clove, minced
- 1 teaspoon grated ginger root
- 3 tablespoon orange juice
- 2 tablespoon gluten free soy sauce
- 2 tablespoon rice vinegar or white wine vinegar
- 2 teaspoon sesame oil
- 2 teaspoon honey
- ¼ teaspoon sambal oelek or other hot sauce
SALAD GREENS
- 12 cups mixed greens
- 1 lb asparagus, cooked, cooled and cut in pieces
- 1 red pepper, seeded and cut in strips
- 1 orange, peeled and sectioned
- 2 tablespoon chopped green onion
- 2 tablespoon chopped fresh cilantro or parsley
Instructions
ORANGE GINGER DRESSING
- Combine all ingredients in a small bowl or measuring cup. Set aside.
SALMON
- Preheat oven to 425°F.
- Pat salmon dry. In a shallow bowl combine honey, soy sauce and mustard. Rub onto both sides of the salmon. Press sesame seeds into one side of the salmon.
- Heat oil in sauté pan on high heat. Add salmon, sesame side down, and cook for 1 minute per side.
- Transfer salmon to preheated 425°F oven. Bake for 7-8 minutes until just cooked.
- While salmon is cooking toss salad greens, asparagus, red pepper, orange, green onion and cilantro with orange-ginger dressing. Divide among 6 plates.
- Top each salad with salmon. Serve.
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