Japanese · Lunch
Salmon and Avocado Salad
Seared salmon fillet flaked over ripe avocado, cucumber and mixed greens, dressed with a soy-sesame-lime vinaigrette and finished with toasted sesame seeds and scallion. Light, protein-forward and bright, this Japanese-inspired salad balances rich flaked fish against cool crisp vegetables with a savory-tart edge.
$8
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
437Calories
29.8gProtein
30.1gFat
15.2gCarbs
5.9gSugar
6.8gFiber
983mgSodium
97mgChol
5.9gSat Fat
1180mgPotassium
90mgCalcium
2.4mgIron
4.9mcgVitamin B12
18mgVitamin C
Goes well with
Japanese lager beer or crisp white wine such as Sauvignon Blanc
local
Yuzu juice or yuzu-flavored non-alcoholic beverage
international
gluten-free-adaptable
low-carb
low-calorie
high-fiber
rich-umami
hidden-gems
quick-lunch
Instructions
1
Prep
Pat the salmon fillet dry and season both sides with salt and black pepper.
2
Whisk
Mix the soy sauce, rice vinegar, lime juice, sesame oil and honey together until glossy.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Sear salmon skin-side down 3 to 4 minutes until skin crisps, flip and sear 2 to 3 minutes until opaque at center.
4
Toast
Toast sesame seeds in a dry pan over medium-low heat 1 to 2 minutes, shaking often, until golden and fragrant.
5
Build
Arrange mixed greens, cucumber and avocado on a plate, then scatter flaked salmon over top.
6
Plate
Drizzle dressing over salad, sprinkle with toasted sesame seeds and scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g salmon fillet, skin on
- 11 avocado
- 11 cucumber
- 7 oz200g mixed salad greens
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp honey
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
- a pinch of salt
- a pinch of black pepper
