Ingredients:
- 3 - 4 salmon fillets , skinless
- 3/4 tsp salt and pepper , each
- 1 tbsp oil
- 250g / 1.5 cups cherry tomatoes , halved
- 2 cucumber , sliced (or 1 English/telegraph long cucumber)
- 1 large avocado , cut into 1.5cm / 2/3" pieces
- 6 red radish , sliced
- 150g / 5 oz leafy crisp lettuce of choice (6 big handfuls)
- 1 cup edamame , cooked per packet (Note 1)
- 1 green onion , finely sliced on diagonal
- 1/4 cup crispy fried shallots
ASIAN GINGER SESAME DRESSING:
- 2 tbsp soy sauce (light or all purpose)
- 2 1/2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 tbsp olive oil (or other neutral flavoured oil)
- 1.5 tsp sugar , any type
- 2 tsp fresh ginger , grated
- 1 garlic clove , minced
- 1/2 tsp black pepper
Method:
1. Place Dressing ingredients in a jar and shake well.
2. Sprinkle both sides of salmon with salt and pepper.
3. Heat oil in a non stick skillet over medium high heat.
4. Place salmon in upside down, cook for 3 minutes or until deep golden.
5. Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
6. Remove onto plate and cool for 5 minutes.
ASSEMBLE SALAD:
1. Place lettuce in a large bowl. Drizzle with a bit of dressing and toss.
2. Place lettuce in a large serving bowl (or individual plates). Top with salmon, then place tomato, cucumber, avocado, edamame and radish in piles around it.
3. Sprinkle with green onion and crispy shallots.
4. Just prior to serving, drizzle all over with remaining Dressing.
