Salmon Sesame Salad Recipe

Name: Salmon Sesame Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds wild sockeye salmon fillets (1/2 in. thick); Kosher salt; 3 large oranges; Vegetable oil for frying; 1 large egg; 12 won ton wrappers; 2 tablespoons sesame seeds; 3 qts. sliced (1/2 in. thick) napa cabbage (from 1 medium head); 1/2 pound snow peas, trimmed and blanched; 8 green onions, trimmed and thinly sliced; 1/4 cup coarsely chopped cilantro, plus leaves for garnish; 2 large avocados, cut lengthwise into 1/2-in.-thick slices

Servings: persons

1 1/2 pounds wild sockeye salmon fillets (1/2 in. thick)
Kosher salt
3 large oranges
Vegetable oil for frying
1 large egg
12 won ton wrappers
2 tablespoons sesame seeds
3 qts. sliced (1/2 in. thick) napa cabbage (from 1 medium head)
1/2 pound snow peas, trimmed and blanched
8 green onions, trimmed and thinly sliced
1/4 cup coarsely chopped cilantro, plus leaves for garnish
2 large avocados, cut lengthwise into 1/2-in.-thick slices

1
Cook salmon in a large pot of simmering salted water, covered, until just opaque, about 5 minutes. Lift out and let cool.
2
Cut ends off oranges. Following the curve of the fruit, cut off peel, then cut segments free from membranes by slicing on either side of each membrane.
3
Pour enough oil into a large pot to come 1/2 in. up sides. Heat over medium-high heat until a deep-fry thermometer registers 360u00b0. Whisk egg with 1 tbsp. water. Brush won tons with egg wash on both sides, then sprinkle generously with sesame seeds. Fry in small batches until golden and puffy. Drain on paper towels and sprinkle with salt to taste.
4
Toss cabbage, snow peas, oranges (no juice), green onions, and cilantro in a large bowl with two-thirds of dressing. Divide among plates. Remove skin from salmon and scrape off gray layer underneath. Break into 2-in. chunks and arrange, along with avocado slices, on greens. Drizzle both with remaining dressing. Scatter cilantro leaves on top and serve with won ton chips.
5
Note: Nutritional analysis is per serving.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds wild sockeye salmon fillets (1/2 in. thick), Kosher salt, 3 large oranges, Vegetable oil for frying, and more.

Yes, Salmon Sesame Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon Sesame Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions