Of the best salmon recipes, this salmon salad is one of our favorites. Each salmon fillet is wrapped in nori for a fresh take on pan-seared salmon.
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Yields:
4 serving(s)
Total Time:
30 mins
Ingredients
2tbsp.
rice vinegar
1tbsp.
mirin
1tbsp.
plus 2 tsp canola oil, divided, plus more for brushing nori
1tbsp.
toasted sesame oil
3/4tsp.
tamari
Kosher salt
4c.
upland watercress
2
Persian cucumbers, sliced
5
scallions, thinly sliced on a bias
4
6-oz skinless salmon fillets (about 1 in. thick)
2
sheets nori, halved
1tsp.
sesame seeds
Directions
Step 1 In a small bowl, whisk together rice vinegar mirin, canola oil, toasted sesame oil, tamari and a pinch of salt; set aside.Toss together watercress, cucumbers, and scallions and divide among 4 plates.
Step 2Season salmon with 1/2 tsp salt. Wrap nori sheets around salmon fillets with seam on bottom. Lightly brush top sides of nori with canola oil and press sesame seeds onto nori to adhere.
Step 3Heat remaining 2 tsp canola oil in a large nonstick skillet on medium. Add salmon, sesame side down, and cook until golden brown and opaque throughout, 5 to 6 min. per side.
Step 4Drizzle vinaigrette over salad and serve with salmon.
PER SERVING 332 calories, 37 g protein, 8 g carbohydrates, 2 g fiber, 4 g sugars (0 g added sugars), 16.5 g fat (2.5 g saturated fat), 80 mg cholesterol, 540 mg sodium
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!
