Asian Salmon Salad PT50M https://img2.recipesrun.com/201907/2019/0830/9f/6/713199/300x200x90.jpg This Asian salmon salad has all of those components: baby spinach, soy-garlic-marinated salmon, avocado, spiralized Asian pear, and toasted pecans. And though all the ingredients make a difference in taste and texture, it’s the crispy, pan-seared salmon that really steals the show. The soy sauce and sesame oil that I used to marinate the salmon caramelize while cooking, and salty, sweet flavor goes so well with cool, creamy avocado and crisp Asian pear. The choice to spiralize the pear was an easy one because a.) the thin strands disperse throughout the salad more evenly, and b.) they're prettier and more interesting than slices. 4 servings Ingredients: 2 tbsp. Low-sodium soy sauce 2 tsp. Toasted sesame oil 1 Garlic clove, minced 3 tbsp. Extra virgin olive oil, divided 2 tbsp. Lemon juice 1/4 tsp. Salt, divided 1/4 tsp. Freshly ground black pepper 6 oz. Baby spinach 1/4 cup Pecans, toasted and chopped 2 Asian pears 1 Avocado, pitted and sliced 1 Shallot, thinly sliced 1 pound Wild salmon, cut into 4 fillets

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Asian Salmon Salad

Asian Salmon Salad
This Asian salmon salad has all of those components: baby spinach, soy-garlic-marinated salmon, avocado, spiralized Asian pear, and toasted pecans. And though all the ingredients make a difference in taste and texture, it’s the crispy, pan-seared salmon that really steals the show. The soy sauce and sesame oil that I used to marinate the salmon caramelize while cooking, and salty, sweet flavor goes so well with cool, creamy avocado and crisp Asian pear. The choice to spiralize the pear was an easy one because a.) the thin strands disperse throughout the salad more evenly, and b.) they're prettier and more interesting than slices.
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