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I’ve got a great summer salad for you today. It’s light but still substantial enough to be a main course. For the dressing I came up with a sesame-ginger combo whose flavor stays in the background but still ties the different components together nicely.
As you can imagine, this salad is very easy to put together, you simply bake the salmon in the oven and then whisk together the dressing with sesame oil and seeds, freshly grated ginger, olive oil, lime juice and honey.
In the mood for more salads? I can recommend this Salad with Baked Goat Cheese Tarragon Patties:
Sesame Salmon Salad
- one 8-ounce salmon fillet
- a few lettuce leaves torn (I used romaine)
- 1/4 cup frozen peas thawed
- handful of pea shoots
- a few chives chopped
- 4-6 fresh strawberries
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sesame seeds
- 1/4 teaspoon freshly grated ginger
- 1 tablespoon olive oil
- 1.5 teaspoons lime juice
- 1/2 teaspoon honey
- Heat the oven to 375 degrees F.
- Brush the salmon with vegetable oil and season with salt and pepper.
- Bake salmon in a baking dish until cooked through, about 10 to 12 minutes.
- Distribute remaining salad ingredients between two plates.
- Flake the salmon into bite-sized pieces and add into the salads.
- Whisk all the salad dressing ingredients together in a bowl and drizzle over the salad.
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