Seared Salmon Bowl With Ginger Wasabi Dressing Recipes

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING

Salmon Salad with Asian Ginger Sesame Dressing image

Recipe video above. A mighty Salmon Salad that tastes even better than it looks! Vibrant flavours with a fabulous variety of textures - and the Asian Ginger Sesame Dressing gives this amazing flavours!

Provided by Nagi

Time 25m

Number Of Ingredients 19

Ingredients

3 - 4 salmon fillets (, skinless)
3/4 tsp salt and pepper (, each)
1 tbsp oil
250g / 1.5 cups cherry tomatoes (, halved)
2 cucumber (, sliced (or 1 English/telegraph long cucumber))
1 large avocado (, cut into 1.5cm / 2/3" pieces)
6 red radish (, sliced)
150g / 5 oz leafy crisp lettuce of choice ((6 big handfuls))
1 cup edamame (, cooked per packet (Note 1))
1 green onion (, finely sliced on diagonal)
1/4 cup crispy fried shallots ((Note 2))
2 tbsp soy sauce ((light or all purpose))
2 1/2 tbsp rice vinegar ((aka rice wine vinegar Note 3))
1 tbsp sesame oil ((toasted, Note 4))
3 tbsp olive oil ((or other neutral flavoured oil))
1.5 tsp sugar (, any type)
2 tsp fresh ginger (, grated)
1 garlic clove (, minced)
1/2 tsp black pepper

Steps:

Place Dressing ingredients in a jar and shake well.
Sprinkle both sides of salmon with salt and pepper.
Heat oil in a non stick skillet over medium high heat.
Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
Remove onto plate and cool for 5 minutes.

Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 37 g, Fat 38 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 802 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

SEARED SALMON BOWL WITH GINGER WASABI DRESSING

Seared Salmon Bowl with Ginger Wasabi Dressing image

A healthy salad with a profusion of taste!

Provided by Lori Loucas

Categories Fish

Time 20m

Number Of Ingredients 18

Ingredients

DRESSING:
2 tsp prepared wasabi
2 Tbsp tamari or soy sauce
2 Tbsp mirin
2 Tbsp seasoned rice wine vinegar
1/2 tsp garlic, finely minced
1 tsp fresh ginger, finely minced
1 Tbsp toasted sesame oil
FOR THE BOWL:
1 lb salmon, cut in four pieces
2 c brown rice, cooked
2 green onions, thinly sliced diagonally
1/2 english cucumber, washed &thinly sliced
1 avocado, diced
3/4 c daikon radish sprouts, washed
1 Tbsp sesame seeds, toasted
1 sheet(s) nori, shredded
salt & pepper, to taste

Steps:

1. Combine all the dressing ingredients in a small bowl. Whisk well and set aside.
2. The rice can be hot or cold. If you want it hot, heat it up and keep it warm.
3. Season the salmon pieces with salt and pepper to taste. Heat a heavy skillet over medium heat. Take the pan away from the flame and spray with non-stick cooking spray. When it is hot again, sear the salmon on both sides until done. Depending on the thickness, this will take about 2-3 minutes per side. Remove from heat.
4. While the salmon is cooking, divide the rice equally among four bowls. Divide the green onions, cucumbers, avocado and daikon sprouts evenly among the four bowls, arranging prettily! When the fish is done, place a piece in each bowl and drizzle with a quarter of the dressing. Top each bowl with sesame seeds and shredded nori. Serve immediately.

SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES

Salmon Burgers with Ginger-Wasabi Mayo and Sesame-Crusted French Fries image

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 sack (16 to 18 ounces) crispy-style frozen French fries
4 tablespoons sesame seeds
1 1/2 pounds fresh salmon fillet, pin bones and skin removed
2 garlic cloves, chopped
3-inch piece of fresh ginger, minced or grated
3 tablespoons tamari (dark aged soy sauce, found on the international aisle)
2 scallions, white and green parts, chopped
1/2 small red bell pepper, cored, seeded, and finely chopped
2 teaspoons sesame oil (eyeball it)
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning, or 1 teaspoon coarse black pepper and 1/2 teaspoon coarse salt (eyeball it)
Coarse black pepper
1 tablespoon light-in-color oil, such as canola, safflower, or peanut oil
1/2 to 3/4 cup mayonnaise
2 tablespoons wasabi paste
Juice of 1 lime
4 sesame kaiser rolls, split and toasted
Red leaf lettuce, for garnish

Steps:

Preheat the oven according to the package directions for the fries.
Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.

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