Salmon & asparagus salad

This simple salmon salad is so quick to make. Perfect for a hot weeknight evening.

Recipe «Salmon & asparagus salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 salmon fillets, skin removed, Salt & freshly ground black pepper, 1 tsp olive oil, 1 bunch asparagus, woody ends trimmed, cut into 10cm-long matchsticks, 1 tbsp sesame seeds , 60ml soy sauce, 1 tsp finely grated fresh ginger, 1/8 tsp wasabi paste , 2 tsp sesame oil, 1 x 100g pkt baby Asian greens.

Ingredients:

• 4 salmon fillets, skin removed 
• Salt & freshly ground black pepper 
• 1 tsp olive oil 
• 1 bunch asparagus, woody ends trimmed, cut into 10cm-long matchsticks 
• 1 tbsp sesame seeds 
• 60ml soy sauce 
• 1 tsp finely grated fresh ginger 
• 1/8 tsp wasabi paste 
• 2 tsp sesame oil 
• 1 x 100g pkt baby Asian greens 

Instructions

1. 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.
2. Meanwhile, cook the asparagus in a large saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain well.
3. 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.
4. 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.