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

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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
  1. Prepare the dressing by combining all ingredients in a small jar or bowl. Set aside.
  2. 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.
  3. 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.
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