Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)
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.
Adjust Servings
Instructions
- 1
Pat salmon dry, season with black pepper, and let it rest for 5 minutes.
- 2
Pan-sear salmon in olive oil, 4 minutes skin-side down and 2 minutes after flipping.
- 3
Let salmon cool slightly, then flake into large pieces.
- 4
Place lettuce, shredded red cabbage, radish sprouts, and sliced avocado in a bowl.
- 5
Whisk soy sauce, vinegar, minced garlic, and olive oil into a dressing.
- 6
Arrange vegetables and salmon, drizzle dressing, and toss lightly to finish.
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