Asian Salmon Salad PT50Mhttps://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 sauce2 tsp. Toasted sesame oil1 Garlic clove, minced3 tbsp. Extra virgin olive oil, divided2 tbsp. Lemon juice1/4 tsp. Salt, divided1/4 tsp. Freshly ground black pepper6 oz. Baby spinach1/4 cup Pecans, toasted and chopped2 Asian pears1 Avocado, pitted and sliced1 Shallot, thinly sliced1 pound Wild salmon, cut into 4 fillets
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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