Asian Wild Salmon, Sesame + Pickled Ginger Salad
Wouldn’t you love to invite a girlfriend over for dinner, have it look this good and be ready in ten minutes? That’s how this recipe came about!
I had most of these ingredients already, and I had this amazing wild smoked salmon that I wanted to hero in a dish. I thought of doing something Asian inspired (also because I LOVE toasted sesame oil), and what popped in to my head was pickled ginger and nori. And alas we have my Asian Wild Salmon, Sesame + Pickled Ginger Salad… And yes it really takes ten minutes!
Asian Wild Salmon, Sesame + Pickled Ginger Salad
Wouldn’t you love to invite a girlfriend over for dinner, have it look this good and be ready in ten minutes? That’s how this recipe came about!
Serves:
2
Prep time:
15 minutes
Cook time:
0 minutes
INGREDIENTS
- 2 head bok choy, sliced
- 2 cups rocket or baby spinach
- 1 cup snow peas, trimmed and sliced lengthways
- 3 spring onions, chopped
- 1 avocado
- ½ cup roasted shredded nori
- 2 tbsp pickled ginger*
- 2 tbsp sesame seeds, white or black
- 300g smoked wild salmon
Dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil OR hemp seed oil (I used a chilli infused olive oil for a bit of kick)
- 1 tsp toasted sesame oil
METHOD
- Prepare the dressing by combining all ingredients in a small jar or bowl. Set aside.
- Add the bok choy, rocket, snow peas and spring onion to a large bowl. Pour over half the dressing and toss to combine. Serve on a platter.
- Top with the salmon, ginger, nori, avocado and sesame seeds. Drizzle over remaining dressing. Serve.
Notes
- Pickled ginger without sugar can be hard to find. I found one at my local health food store from Spiral Organics which is sweetened with brown rice syrup. Although not sugar-free, at the amount used in this recipe, it’s totally fine and adds a delicious flavour to round out this salad.