Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)
Quick answer
Salmon salad sears a salmon fillet skin-side down until the exterior is crisp and the interior stays moist, then places it over lettuce, shredded red cabbage, sliced avoc...
What makes this special
- Yeoneo Salad features skin-seared salmon over lettuce with a zesty soy-vinegar vinaigrette.
- Skin-side 4 minutes, flip 2 minutes leaves faint pink inside for maximum moisture
- Drying the surface and seasoning 5 minutes before prevents skin from sticking
Key ingredients
Core cooking flow
- 1 Pat the 250 g salmon fillet very dry on all sides, especially the skin.
- 2 Heat a skillet over medium heat, then coat it lightly with olive oil.
- 3 When the edges of the salmon look opaque, flip it and cook for 2 more minutes.
Salmon salad sears a salmon fillet skin-side down until the exterior is crisp and the interior stays moist, then places it over lettuce, shredded red cabbage, sliced avocado, and peppery radish sprouts, dressed with soy sauce, vinegar, minced garlic, and olive oil. Patting the salmon completely dry and seasoning with black pepper five minutes before cooking prevents the skin from sticking to the pan and allows it to crisp evenly - four minutes skin-side down and two minutes flipped produces a center that retains a pale pink translucency for maximum moisture. The avocado's creamy fat harmonizes with the salmon's omega-3 richness, while radish sprouts add a sharp, mustard-like bite that energizes the bowl. The dressing's combination of soy sauce, vinegar, and garlic creates a salty-tangy base that cuts cleanly through the oily fish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat the 250 g salmon fillet very dry on all sides, especially the skin.
Season with 0.25 teaspoon black pepper and let it stand for 5 minutes so the surface cooks crisp instead of steaming.
- 2Control
Heat a skillet over medium heat, then coat it lightly with olive oil.
Place the salmon skin-side down and do not move it for 4 minutes, until the skin releases more easily and turns crisp.
- 3Season
When the edges of the salmon look opaque, flip it and cook for 2 more minutes.
Turn off the heat while the center still has a pale pink translucency, because overcooking will make the flakes dry.
- 4Finish
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.
- 5Prep
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.
- 6Season
Whisk 1 tablespoon soy sauce, 1 tablespoon vinegar, 0.5 teaspoon minced garlic, and olive oil until glossy.
Arrange the greens, 30 g radish sprouts, avocado, and salmon, then drizzle and toss lightly so the salmon does not break apart.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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