This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Asian Pan Seared Salmon Salad is bright and vibrant and complete with an amazing honey sesame dressing that takes this salad to a whole new level of delicious!
Are you guys ready for one of the best salads that you will ever make? Seriously though. You guys know me all too well by now and my love for asian foods and salmon. So when you combine the two I am in h-e-a-v-e-n. Some of my top posts are asian inspired recipes. I literally buy soy sauce by the truck load.
Having a good quality soy sauce is important when creating asian recipes. I was so excited to discover Pearl River Bridge Soy Sauce and Gold Plum Chinking Vinegar. They are key to bringing out such amazing flavor in the dressing!
Pearl River Bridge inherits the 3,000 years of soy sauce brewing history and insists on naturally brewing their soy sauce in the traditional way! You guys are going to LOVE the flavor of this soy sauce and it is perfect poured over finished dishes, used as a condiment or dipping sauce. I especially loved their light soy sauce because it was still full of flavor unlike other brands that I have tried. I also discovered Gold Plum Chinkiang vinegar which is considered to be the best black vinegar. Both of these added such amazing flavor and made the Honey Sesame Dressing out of this world!
Soy Sauce+Chinkiang Vinegar+Honey+Garlic+Ginger= True love! This salad dressing is positively addicting and the perfect finishing touch. It is sweet and tangy and comes together quickly. You can use this dressing on top of any type of salad. A veggie salad or chicken salad… which ever you prefer!
Lets just talk about the salmon for a second. I love salmon. Amy favorite way to make salmon is to pan sear it. The edges get nice and crisp and the inside is perfectly tender and flaky. It tops the salad perfectly.
All of the ingredients in this salad are fresh and delicious. It starts with crisp romaine lettuce with red cabbage, shredded carrots, mandarine oranges, red onion, edamame, and topped with crunchy almonds. I loved every single thing about this salad. So many flavors in each bite and I especially loved the mandarine oranges!
Since we are heading into summer and swimsuit season is here I know that you are going to fall in love with this salad just as much as I did! It is light and delicious and the flavor is incredible. It will become a new favorite with the first bite and you will want to make it again and again!
And don’t forget to stay connected with Pearl River Bridge on Facebook and Twitter to stay up to date with new recipes and ideas to use with their amazing products!
Pin this now to find it later
Pin It
Asian Pan Seared Salmon Salad with Honey Sesame Dressing
Ingredients
- 8 ounces salmon filets, cut into 2 4-ounce portions
- 2 tablespoons olive oil
- salt and pepper
- 3 cups chopped romaine
- 1 cup chopped red cabbage
- ½ cup shredded carrots
- ½ cup mandarin oranges
- ¼ cup shelled edamame
- ¼ cup sliced almonds
Honey Sesame Dressing
- 3 tablespoons light soy sauce
- ¼ cup Chinkiang vinegar
- ¼ cup honey
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh ginger
- ⅓ cup olive oil
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds
Instructions
- Preheat a 10-inch heavy skillet over medium heat for 3 minutes.
- Meanwhile, coat 8 ounces salmon filets, with 2 tablespoons olive oil, and salt and pepper. Place the salmon filets in the heated skillet and increase the heat to high.
- Cook for 3 minutes. Turn the salmon over, and cook for about 5 minutes, or until browned. Salmon should flake easily with a fork when it is done, and reach an internal temperature of 145 degrees Fahrenheit, or at least 125 degrees Fahrenheit if you like it a little less well done. Remove the salmon to a plate and set aside.
- In a large bowl combine 3 cups chopped romaine, 1 cup chopped red cabbage, ½ cup shredded carrots, ½ cup mandarin oranges, and ¼ cup shelled edamame. Toss until combined. Slice the salmon and lay on top of the salad. Top with ¼ cup sliced almonds.
Honey Sesame Dressing
- Add the 3 tablespoons light soy sauce, ¼ cup Chinkiang vinegar, ¼ cup honey, 1 teaspoon minced garlic, 1 tablespoon minced fresh ginger, ⅓ cup olive oil, 2 teaspoons sesame oil, and 1 tablespoon sesame seeds in a small bowl and whisk until combined. Add the desired amount of dressing to the salad and toss to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was sponsored by Pearl River Bridge. I love working with brands that I use in my own kitchen. All opinions expressed are my own.
If I can’t find that vinegar, what would be best vinegar to substitute?
This vinegar is known as a black vinegar. Any vinegar that is similar to that would be a great substitute. I hope you can order or get the vinegar that is recommended though. It makes a huge difference. XOXO
Made this last night and it was AWESOME! Thank you and that soy sauce was easy to find! Very good flavor.
hey girl this looks really good!