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. If you haven't done that yet use my checklist to do that right away. Then you can vary this recipe with colourful fruits and vegetables to serve it 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 finish off this meal I'd make homemade lemon curd with berries.
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Ingredients
For a main course salad double the salad portion you would typically serve as a side salad.
- Salmon fillets & sesame seeds
- 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.
- Garlic & ginger - Standard pantry ingredients.
- Hot sauce - I use sambal oelek for Asian recipes.
- Mixed salad greens - Spring mix or soft lettuces is 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 these three will add to the overall flavour 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 salad and the other doing the salmon, this can be a 30 minute dinner after you've made it two or three times.
Substitutions & Variations
If you love the flavours in this salad make it long after asparagus season is over.
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.
Storage
The salad is fresh but there is always leftover salad dressing. Get set up to save and label all the homemade dressings and sauces you make. This minimizes food waste and speeds up dinners when you've already got a dressing in the fridge. I use Mason jars, salad dressing bottles, reusable sticky labels and printed labels. Check out my system for using 7 sizes of Mason jars with only 2 lids.
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.
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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.
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