Sesame Ginger Salmon Salad
Ingredients
- 2 tbsp. soy sauce
- piece ginger chopped
- 1 clove garlic chopped
- 2 tbsp. green onions plus more for garnish
- 1 tbsp. sesame seeds
- 1/4 c. vegetable oil
- 3 tbsp. white vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil plus more for drizzling
- 4 wonton wrappers cut into 1/2" strips
- kosher salt
- Freshly ground black pepper
- 4 salmon pieces about 2 lb.
- 1 tbsp. extra-virgin olive oil
- 10 oz. mixed greens washed
- 1 c. shredded carrots
Instructions
- Preheat oven to 475°.
- In the bowl of a mini food processor add soy sauce, ginger, garlic, green onions, sesame seeds, vegetable oil, vinegar, honey and sesame oil.
- Pulse and blend until smooth; keep in refrigerator until ready to serve.
- On a rimmed sheet pan, toss wonton strips with a drizzle of sesame oil, then season with salt and pepper.
- Spread wonton strips in an even layer across the sheet pan and bake until golden brown, 4.
- Season salmon with salt and pepper.
- Heat cast-iron skillet over high heat and add olive oil to pan.
- When the pan is almost smoking, carefully place salmon in pan skin-side up.
- Cook for 4 on each side.
- Toss mixed greens and carrots with sesame ginger dressing.
- Serve salmon on bed of greens, garnish with green onions and drizzle with remaining dressing.