This healthy salad is simple to prepare. Lightly seasoned, pan-seared salmon on a bed of romaine and baby spinach, with edamame, sliced scallions, crunchy cucumbers, creamy, sliced avocado, with a restaurant-style carrot and ginger dressing.
Here is a light and healthy meal that is perfect for lunch or dinner, and it takes minutes to prepare. You can make carrot ginger dressing in advance, which is ideal on those busy nights when you don't have a lot of time to devote to fixing a meal. You could even make the salmon the day before, as well.
We were supposed to eat salads for dinner for a week, and let's just say it didn't go as planned. Since my husband and I had decided to eat healthier, I came up with the game plan. Frankly, he couldn't do it. For some guys, eating a salad for dinner is joyless and unfulfilling. It's not that he doesn't like salads, but a salad for dinner is not what my guy wants to eat. He is a steak and potato kind of guy. But we both are looking like a sack of potatoes and need to take our food choices seriously.
For a smart, thoughtful, and funny look at the salad, read "The Sad Ballad of Salad" by Julie Beck for The Atlantic.
I think this salad is very satisfying. You have salmon and edamame for protein. The cucumber gives you some crunch, while the avocado offers some creaminess and healthy fat, and the dressing ties all the ingredients together to provide flavor. It's a winner for me! I hope you give it a try.
Until next time, friends! XO
Japanese Salmon Salad with Carrot Ginger Dressing
Serves two as an entrée
For Salad:
Two or four 7 ounce salmon filet portions
Kosher salt
Freshly ground black pepper
1/2 cup frozen, shelled edamame, defrosted
3 green onions (scallions), sliced
1/2 to 3/4 head romaine lettuce, leaves torn
2 cups baby spinach
1/2 English cucumber, diced
2 cups kale microgreens
1 avocado, sliced
Carrot Ginger Dressing:
3 ounces grated carrot (about 2 carrots - not large ones)
1 ounce (2 tablespoons) of grated yellow onion (about 1/2 medium-sized onion)
1 to 2 teaspoons freshly grated ginger
1 teaspoon sugar
1 ounce (2 tablespoons) of rice wine vinegar
1 tablespoon low-sodium soy sauce
1/4 teaspoon Kosher salt
2 ounces (4 tablespoons) of vegetable oil
Place all of the ingredients for the dressing in a small food processor, except oil, and pulse to chop. Next, slowly add vegetable oil while the food processor runs (pulse if you can not leave running) until combined. Refrigerate until ready to use.
Pat salmon dry and season with Kosher salt and freshly ground pepper. Heat a non-stick skillet over medium-high heat, sear salmon, flesh side down, for about 3 to 4 minutes. Flip, and sear for another couple of minutes, then turn off the stove and allow the residual heat to finish cooking the salmon. Cooking time will vary depending on the thickness of the salmon. The internal temperature should be 145°. Medium rare would be 110° to 125°. Remove salmon to a plate and let cool a bit.
Layer the romaine lettuce and the baby spinach on a platter. Sprinkle edamame and cucumber over greens. Arrange sliced avocado and microgreens on top. When salmon has cooled enough, slice each fillet into four chunks, removing the skin. Place on top of the salad. Add scallions and dressing.
