This simple salmon salad is so quick to make. Perfect for a hot weeknight evening.
- Season both sides of the salmon with salt and pepper. Heat the oil in a large frying pan over medium-high heat. Add half the salmon and cook for 2 minutes each side or until golden but not quite cooked through. Transfer the salmon to a chopping board and set aside to cool slightly. Repeat with the remaining salmon. Use a sharp knife to cut salmon into 2.5cm pieces.
- Meanwhile, cook the asparagus in a large saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain well.
- Heat a small non-stick frying pan over medium heat. Add the sesame seeds and cook, tossing gently, for 1 minute or until lightly toasted.
- Whisk together the soy sauce, ginger, wasabi and sesame oil in a jug. Place the baby Asian greens, salmon and asparagus in a large bowl and gently toss to combine. Divide the salad among serving plates and drizzle with the wasabi dressing. Sprinkle with sesame seeds to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set