Sesame Salmon on Greens is a delightful main course salad that reminds me of spring. When asparagus is in season I have a long list of recipes to make and this is one of them.
Main course salads are a refreshing change from the hearty soups and oven-baked dishes of winter. To make a salad truly a main course it needs to be packed with some good nutrition, not just lettuce. I generally think of making the salad portion twice as big as a salad I would serve in a bowl. Then the addition of asparagus, red pepper and oranges creates a satisfying meal.
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This recipe for Sesame Salmon on Greens is adapted from Bonnie Sterns’ Heart Smart cookbook. When she wrote that book everyone was worried about eating too much fat so this recipe uses only two teaspoons of sesame oil in the dressing. Eating preferences change over time so if you prefer a dressing with a little more body you can whisk in two tablespoons of vegetable oil. Just keep the sesame oil to preserve the Asian taste of the whole dish.
Sesame Salmon – A Seasonal Strategy
I love salads all year long but as the calendar turns to spring I think of different recipes. Simply having a new selection of recipes to consider seems to breathe fresh air into the ordinary rotation of homemade meals. If you feel bored with what ends up on your dinner table then here’s an idea for change.
Write down the names of four or five new recipes that appeal to you. Tape this list inside a cupboard door or in a spot where you’ll see it every day. Now, one recipe at a time, start making them.
Every spring challenge yourself to try a few new ‘spring’ recipes. If you do this every year you’ll have a collection of favourite recipes that you look forward to making year after year.
Let me know in the comments below if you tried this recipe or this idea to create some new favourite spring dishes.
More Recipes for Spring
|6 salmon fillets|
|1 Tbsp honey|
|1 Tbsp GF soy sauce|
|1 tsp Dijon mustard|
|1 Tbsp sesame seeds|
|1 Tbsp vegetable oil for frying|
|ORANGE GINGER DRESSING|
|1 garlic clove, minced|
|1 tsp grated ginger root|
|3 Tbsp orange juice|
|2 Tbsp soy sauce|
|2 Tbsp rice vinegar or white wine vinegar|
|2 tsp sesame oil|
|2 tsp honey|
|¼ tsp sambal oelek or other hot sauce|
|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 Tbsp chopped green onion|
|2 Tbsp chopped fresh cilantro or parsley|
- ORANGE GINGER DRESSING - Combine all ingredients in a small bowl or measuring cup. Set aside.
- 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.