Sesame Salmon on Greens in an Asian inspired main course salad on my list of seasonal favourites. It is easily made gluten free once your Asian pantry is set up. Then you can vary the colourful fruits and vegetables and serve this healthy main course all spring and summer.
If I want to offer something to nibble on before this light entree I'd serve these cheddar cheese wafers or hot and spicy mixed nuts. To end I would offer my homemade lemon curd with strawberries for a sweet treat.
Jump to:
Ingredients
For this kind of entree I make the salad portion twice as big as a typical side salad.
- Salmon fillets
- Honey & Dijon mustard - Common in marinades and salad dressing
- Gluten free soy sauce, rice vinegar, sesame oil - Common Asian pantry ingredients to be used in many dishes.
- Sesame seeds
- Garlic & ginger - Standard pantry ingredients
- Hot sauce - I use sambal oelek for Asian recipes
- Mixed salad greens - Preferred over bitter greens like romaine lettuce.
- Asparagus, red pepper & orange - A colourful & flavourful spring combination.
- Green onion, cilantro or parsley - At least one of the three adds to the overall flavours of this dish.
See recipe card for complete ingredient list and exact amounts.
Instructions
With two people in the kitchen this dish comes together quickly. With one person making the salad and the other doing the salmon this will become a 30 minute dinner if you work at it.
Substitutions & Variations
If you love the flavours in this salad make it even 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.
Salmon - Substitute with chicken or tofu, marinated in the same dressing.
Top Tip: Asian Pantry Set Up
Adventurous cooks are open to expanding their pantry and trying new cuisines. If you don't have a well stocked pantry check out these two posts, How To set up a gluten free Asian Pantry and hosting a soy sauce vs tamari tasting.
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
- 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 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.
Nutrition
__________________________________________________________________________
New here? Overwhelmed or frustrated with gluten free? Get started with this guide to understanding gluten free flour. I guarantee, you can learn to cook gluten free food everyone wants to eat.
🎉 Exciting news! Adventures in a Gluten Free Kitchen, a membership for gluten free cooks who want to learn together, is here. Click to learn more!
_________________________________________________________________________
Leave a Reply