Seared Salmon and Avocado Salad with Ginger Vinaigrette

• Seafood

  • 8 oz Salmon

• Produce

  • 1 Avocado, half small
  • 1 cup Cilantro, fresh leaves
  • 1 cup Edamame, cooked
  • 1 cup English cucumber, Small
  • 1 clove Garlic
  • 2 inches Ginger
  • 1 cup Mango, small
  • 1 Shallot, large
  • 1 bunch Watercress, fresh

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 2 tbsp Black sesame seeds
  • 2 Kosher salt
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/4 cup Rice wine vinegar
  • 3 tbsp Vegetable oil

• Other

  • Nanami Togarashi (Asian chili powder

Found on heatherchristo.com

Ingredients

• For the Salmon:
• 8 ounces of salmon cut into two 4 ounce filets
• kosher salt
• 2 tablespoons black sesame seeds
• 2 tablespoons toasted sesame seeds
• 1 tablespoon olive oil
• For the Salad:
• 1 bunch fresh watercress
• 1 cup fresh cilantro leaves
• 1 cup cooked edamame
• 1 cup mango, small diced
• 1 cup English cucumber small diced
• 1 half avocado, small diced
• 1 large shallot, minced
• Nanami Togarashi (Asian chili powder)
• For the Ginger Vinaigrette:
• 1 clove garlic
• 2 inches of ginger, peeled and diced
• 1 tablespoons honey
• ¼ cup rice wine vinegar
• 3 tablespoon vegetable oil
• kosher salt
• For the Salmon:
• 8 ounces of salmon cut into two 4 ounce filets
• kosher salt
• 2 tablespoons black sesame seeds
• 2 tablespoons toasted sesame seeds
• 1 tablespoon olive oil
• For the Salad:
• 1 bunch fresh watercress
• 1 cup fresh cilantro leaves
• 1 cup cooked edamame
• 1 cup mango, small diced
• 1 cup English cucumber small diced
• 1 half avocado, small diced
• 1 large shallot, minced
• Nanami Togarashi (Asian chili powder)
• For the Ginger Vinaigrette:
• 1 clove garlic
• 2 inches of ginger, peeled and diced
• 1 tablespoons honey
• ¼ cup rice wine vinegar
• 3 tablespoon vegetable oil
• kosher salt

Directions

• Combine the sesame seeds on a small dish. Sprinkle the salmon filets with kosher salt and then push the salmon down into the seeds forming a thick crust on the fish.
• Heat a nonstick pan or griddle over high heat. Add the oil to the pan and then add the fish, seed crust down. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.
• On a large platter arrange the watercress, edamame, cucumber, mango and shallot.
• In the jar of a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.
• Top the salad with the salmon and drizzle everything with the ginger vinaigrette. Sprinkle with the Nanami Togarashi if available.
• Combine the sesame seeds on a small dish. Sprinkle the salmon filets with kosher salt and then push the salmon down into the seeds forming a thick crust on the fish.
• Heat a nonstick pan or griddle over high heat. Add the oil to the pan and then add the fish, seed crust down. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.
• On a large platter arrange the watercress, edamame, cucumber, mango and shallot.
• In the jar of a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.
• Top the salad with the salmon and drizzle everything with the ginger vinaigrette. Sprinkle with the Nanami Togarashi if available.