Asian Salmon Salad with Spicy Ginger Dressing

This Asian salmon salad features seared salmon fillets marinated in a flavorful Asian sauce and piled into a hearty salad with crunchy ramen bits and a spicy ginger dressing.

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Asian Salmon Salad with Spicy Ginger Dressing

This Asian salmon salad features seared salmon fillets marinated in a flavorful Asian sauce and piled into a hearty salad with crunchy ramen bits and a spicy ginger dressing.

Prep Time 20

Cook Time 10

Marinating Time 30

Total Time 1

Servings servings

Calories 616kcal

Ingredients

Toasted Ramen

1 tablespoon unsalted butter
1 (3 oz) package ramen, crushed (discard flavor packet)
1/4 cup sliced almonds
1 tablespoon sesame seeds

Spicy Ginger Dressing

3 tablespoons grated fresh ginger
2 medium cloves garlic, grated
2 tablespoons low-sodium soy sauce
1-2 tablespoons El Yucateco Black Marisquera Hot Sauce
2 tablespoons honey or agave nectar
1/4 cup rice wine vinegar
3 tablespoons canola or vegetable oil
Salt and pepper to taste

Asian Salmon Salad

2 tablespoons low-sodium soy sauce
2 tablespoons light brown sugar
1-2 tablespoons El Yucateco Black Marisquera Hot Sauce
1 lb salmon fillets (about 4 medium fillets)
2 tablespoons canola oil or vegetable oil
6 cups spring greens mix
1 can (13.5 oz) mandarin oranges, drained
1 medium avocado, pitted and diced
1/2 cup sliced green onions

Instructions

Toasted Ramen

Melt butter in a large nonstick skillet over medium heat. Add ramen, almonds, and sesame seeds and stir over medium heat several minutes until lightly toasted. Remove from heat and allow to cool.

Spicy Ginger Dressing

In a food processor or blender, combine all dressing ingredients. Blend dressing until smooth and season with salt and pepper to taste. Refrigerate until ready to use.

Asian Salmon Salad

In a large shallow bowl, whisk soy sauce, brown sugar, and hot sauce until smooth. Add salmon and turn to evenly coat in sauce. Allow to marinate 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat bottom. Remove salmon from marinade and add to pan, searing on each side 3-4 minutes until salmon registers 125-130F.
Divide spring greens between serving bowls and top with salmon fillets, mandarin oranges, avocado, green onions, and ramen-almond bits. Drizzle salad with spicy ginger dressing and serve immediately. Enjoy!

Notes

Storing Instructions

Salad is best if served immediately after assembly.

Nutrition