Smoky Chopped Sesame Ginger Salmon Salad
A smoky sesame ginger salmon salad loaded with crisp cucumbers, toasted sesame seeds, honey roasted almonds, and homemade ginger dressing that sweet and tangy! The perfect grilled summer salad!
Ingredients
Salmon + Salad:
- 2 tablespoons EACH: honey AND low sodium soy sauce
- ½ teaspoon EACH: kosher salt smoked paprika, garlic powder, AND red pepper flakes
- 2 teaspoons fresh ginger grated
- 1 teaspoon toasted sesame oil
- 1 pound fresh salmon
- 3 hearts of romaine cut in half lengthwise
- ¾ English cucumbers chopped
- ½ cup honey-roasted almond roughly chopped
- 1 tablespoon sesame seeds for topping
- 1 cedar plank optional (for grilling)
Sesame Ginger Dressing:
- 1 tablespoon toasted sesame oil
- 2 tablespoons fresh ginger finely minced
- 2 cloves garlic grated or minced
- ¼ cup EACH: rice vinegar AND honey
- 2 teaspoons low sodium soy sauce
- ⅓ cup avocado oil olive or grapeseed etc.
Instructions
- SALMON: Add everything from the ‘honey’ to the ‘sesame oil’ under the ‘salmon’ section to a shallow dish and whisk. Add salmon skin side down, flip, and let marinate flesh side down for at least 20 minutes. If time permits, 2-3 hours in the refrigerator works best. Remove from refrigerator 30 minutes before grilling. Soak the cedar plank (if using) in a rimmed baking sheet filled with water while the salmon marinates.
- DRESSING: Heat sesame oil in a skillet over medium heat. Add the ginger and garlic and sauté for 1 minute. Remove from heat. Add to a mason jar. Add the remaining ingredients for the dressing and shake the jar to combine. Taste and add a pinch of salt if desired.
- GRILL: Preheat grill to 400ºF. Drizzle romaine lightly with oil and sprinkle with a small pinch of salt and pepper. Remove the salmon from the marinade and place it on the cedar plank. Place plank on the grill, cover, and cook for 12-18 minutes or until the salmon is done (reaches 145ºF on a meat thermometer.) Check on the salmon often; spritz any flareups with water. When 4 minutes remain, add the romaine halves to the grill and cook them for about 30-60 seconds on each side. Remove plank carefully with tongs to a baking sheet.
- ASSEMBLE: Remove the romaine from the stem and chop. Add to a large bowl along with the cucumbers. Toss with dressing, start with ½ and add more as needed. Flake the salmon using two forks and add it to the bowl. Top with chopped almonds and toasted sesame seeds!
Notes
- Salmon: You can also broil it in the oven. If you broil, I suggest making at least 3 filets from the salmon so that it cooks evenly. Broil for 7-12 minutes or until a minimum internal temper of 145ºF is reached.
