Best Asian Salmon Salad Recipes

PINEAPPLE-MARINATED SALMON WITH ASIAN CABBAGE SALAD

Steps:

• Bring pineapple juice to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Stir soy sauce into marinade.
• Place fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours.
• Preheat oven to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Reserve marinade. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.
• Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes. Brush fish with marinade. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Sprinkle with sesame seeds; serve with cabbage salad.

ASIAN CURED SALMON WITH PRAWNS, PICKLED SALAD & DILL LIME CRèME FRAîCHE

Steps:

• Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, the coriander and half of the dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.
• Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.
• On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.
• Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.
• For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.
• Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
• When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).

ASIAN SALMON NOODLE SALAD

Steps:

• Cook spaghetti in boiling water until cooked al dente. Drain.
• In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
• In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
• Pour in dressing and toss to coat salad.
• Garnish with sesame seeds.

ASIAN SALMON SALAD

Steps:

• Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
• Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.

LIME INFUSED ATLANTIC SALMON WITH ASIAN SALAD

Steps:

• Combine all marinade ingredients in a bowl and stir well.
• Place salmon fillets in a shallow dish and cover with marinade.
• Rub the marinade gently on to the salmon and allow to rest while preparing the salad (5-10 minutes is more than enough time for the flavours to infuse).
• Combine salad ingredients (except sesame seeds) in a large bowl and then place on to the serving plates.
• Combine all ingredients for the dressing. Sesame oil can be quite powerful so if the taste is too strong, counter with more honey and lime juice.
• Drizzle dressing onto the salad and then sprinkle with sesame seeds.
• Place salmon fillets top-side down in a hot non-stick pan. Reduce to a medium heat and cook each side for 3-4 minutes depending on the thickness, turning only once. Salmon is best served rare to medium-rare.
• Place Atlantic Salmon with side salad and serve.

QUICK ASIAN SALAD WITH SALMON

Steps:

• Heat broiler. Place salmon fillets on a rimmed baking sheet; season generously with salt and pepper. Broil until fish is just cooked through, 8 to 10 minutes. When cool enough to handle, cut into large chunks.
• In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Set aside 2 tablespoons dressing.
• To remaining dressing, add napa and red cabbage, carrots, onion, almonds, and apricots; toss.
• Divide salad among 4 plates; top with salmon. Drizzle reserved dressing over salmon.

ASIAN GLAZED SALMON WITH ORIENTAL SALAD

Steps:

• Place pieces of salmon in oven proof dish.
• Mix oil and soy sauce together and pour over salmon, coating well.
• Lay salmon fillets skin side down and spread 1 tsp oyster sauce on each.
• Sprinkle with pepper and bake at 200 degrees celcius for 5-7 minutes for rare.
• To prepare the salad:.
• Heat olive oil in small frying pan.
• Add ginger, garlic and mushrooms and cook over low heat until soft and tender.
• Remove from heat and put in small bowl.
• Add cucumber, coriander chopped and toss in sesame oil.
• Season.
• To serve:.
• Place salad on plate and top with salmon.

SMOKED SALMON AND ASIAN CUCUMBER SALAD ROLLS

Steps:

• For Asian Cucumber Salad:.
• In a bowl toss cucumber julienne with remaining ingredients and season with salt and pepper.
• Chill at least 15 minutes and up to 1 hour.
• To make rolls:.
• Trim the smoked salmon slices to form about 40 strips approximately 2x4-inches each.
• Lay a bundle of cucumber strips (shake off excess dressing) at one end and roll up securely.
• Place seam side down on a tray, cover tightly with plastic wrap and refrigerate until ready to serve.
• Garnish with sesame seeds.
• **I think I will try to tie these up with a stem of chive -- ?

ASIAN TOASTED SESAME KRAFT SALAD DRESSING SALMON

Steps:

• Rinse fish in cold water. Rub olive oil on the fish.
• Place aluminum foil on your broiler pan. Place salmon on broiler pan. Add Kraft Asian Toasted Sesame Dressing to taste.
• Broil 5-7 minutes or until done. Enjoy.

ASIAN GRILLED SALMON SALAD

Steps:

• 1) whisk together the vinegar, soya sauce, brown sugar, ginger, garlic. Divide in half 2) brush salmon with half of dressing. grill 3) break cooked salmon in chunks and toss with salad mixings and remaining salad dressing

ASIAN SALMON SALAD

Steps:

• Grill salmon, then flake. Dress carrots with vegetable oil, lime juice, and sesame oil. Toss with greens and rice. Top with salmon.

ASIAN SALMON SALAD

Steps:

• Cut salmon in 2 1/2 inch pieces,marinate overnight in Teriayki marinade. Grill for 5 minutes on each side on low. Cool. In a frying pay, saute shalots in olive oil,add wine,reduce,add juice of one orange,soy sauce, teriayki and brown sugar and mustard. Cook sauce until it slowly drips off of the back of your spoon. Either serve as main course or over asian mixed greens.