Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Salmon seared skin side down and broken into large flakes makes the plate eat more like a warm piece of fish with greens than a tossed salad.
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Searing time depends on thickness and heat, so doneness is judged by the thickest part reaching at least 63°C rather than by the color of the flesh. A soy, vinegar and garlic dressing cuts the oiliness, avocado adds creaminess, and red cabbage with radish sprouts brings crunch and a peppery edge.
Ingredients
Instructions
- 1
Pat the 250 g salmon fillet very dry on all sides, especially the skin.
Season with 0.25 tsp black pepper and let it stand for 5 minutes.
- 2
Heat a skillet over medium heat, then spread 0.5 tbsp of the measured olive oil across it.
Place the salmon skin-side down and do not move it for 4 minutes.
- 3
When the salmon edges look opaque, turn it and cook for 2 more minutes.
Check the thickest part with a food thermometer and continue cooking until it reaches at least 63C.
- 4
Transfer the seared salmon to a plate and let it cool for 2 minutes.
Do not press it while hot; separate it along the grain into large pieces so it keeps moisture and shape.
- 5
Tear 100 g lettuce into bite-size pieces and shred 60 g red cabbage thinly.
Slice 100 g avocado only just before serving, so the cut surface stays fresh and does not brown too quickly.
- 6
Whisk 1 tbsp soy sauce, 1 tbsp vinegar, 0.5 tsp minced garlic, and the remaining 1 tbsp olive oil.
Arrange the vegetables, 30 g radish sprouts, avocado, and salmon, then drizzle and toss lightly.
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