Salmon, Avocado & Orange Salad with Sesame Ginger Dressing
Greta Podleski
This is definitely not a boring, lettuce-cucumber-tomato-bottled-dressing, sad salad situation! Bursting with flavour and loaded with colour, texture and healthy fats, this gorgeous meal is sure to impress in any season.
Dressing
- 1/4 cup hoisin sauce*
- 2 tbsp sunflower or peanut oil
- 2 tbsp dark sesame oil
- 2 tbsp freshly squeezed lime juice
- 2 tbsp seasoned rice vinegar
- 1 tbsp grated fresh gingerroot
- 1 tsp minced garlic
- 1 tsp grated orange zest
- Pinch crushed red pepper flakes or a few drops hot sauce
- Whisk together all dressing ingredients in a small bowl or measuring cup. Cover and refrigerate until ready to use.
Salad
- 4 boneless skinless salmon fillets about 6 oz 170 g each
- Sea salt and freshly ground black pepper
- 1 tbsp olive oil
- 8 cups packed mixed greens I use spring mix + sprouts
- 2 medium navel oranges peeled and sliced
- 1 1/2 cups thinly sliced English cucumbers
- 1 medium avocado sliced or diced
- 1 small red onion thinly sliced
- Toasted sesame seeds and chopped green onions for garnish optional
Season salmon fillets with salt and a few grinds of black pepper. Heat olive oil in a 12-inch, non-stick skillet over medium-high heat. Add salmon and cook for 3 to 4 minutes, until pieces are lightly browned and crispy. Don’t fuss with the salmon. Leaving the pieces untouched in hot oil ensures a beautiful, golden crust.
Carefully turn fillets, reduce heat to medium and continue to cook for 4 to 5 minutes, or until desired doneness. Remove salmon from heat.
While salmon is cooking, arrange greens, oranges, cucumbers, avocados and onions in 4 shallow salad or pasta bowls. Put your multitasking skills to use and keep a close eye on the salmon while you arrange those pretty salads.
Top individual salads with cooked salmon and drizzle generously with dressing. Top with sesame seeds and green onions, if using. Serve immediately.