Asian Pan Seared Salmon Salad with Honey Sesame Dressing

• Seafood

  • 2 (4 ounce salmon

• Produce

  • 1/2 cup Carrots
  • 1/4 cup Edamame
  • 1 clove Garlic
  • 1 tbsp Ginger, fresh
  • 1 cup Red cabbage
  • 3 cups Romaine, fresh

• Condiments

  • 1/4 cup Honey
  • 3 Tablespoonspearl river bridge light soy sauce

• Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1/4 cup Gold plum chinkiang vinegar
  • 7 1/3 tbsp Olive oil
  • 2 tsp Sesame oil

• Nuts & Seeds

  • 1/4 cup Almonds

• Other

  • ½ cup mandarine oranges

Found on therecipecritic.com

Description

Ingredients

• 2 (4 ounce) salmon fillets (I used sock eye salmon)
• 2 Tablespoons olive oil
• salt and pepper
• 3 cups fresh romaine, chopped
• 1 cup red cabbage, chopped
• ½ cup shredded carrots
• ½ cup mandarine oranges
• ¼ cup edamame
• ¼ cup sliced almonds
• Honey Sesame Dressing:
• 3 TablespoonsPearl River Bridge Light Soy Sauce
• ¼ cup Gold Plum Chinkiang Vinegar
• ¼ cup honey
• 1 clove garlic, minced
• 1 Tablespoon fresh ginger
• ⅓ cup olive oil
• 2 Teaspoons Sesame oil
• 1 Tablespoons sesame seeds

Directions

• Preheat a medium heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.
• In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,
• To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.