This Asian Glazed Salmon Salad is both delicious and beautiful! It makes a fabulous dinner party entree!
This delicious Asian Glazed Salmon Salad is always a winner for a healthy weeknight meal but it also makes a fabulous dinner party entree. Add a basket of warm bread like this Easy No-Knead Brioche Bread or this Ridiculously Easy Rosemary Bread and you got a dinner that is sure to garner rave reviews!
This salmon salad is a favorite fall meal here at The Café. Light and lean, yet bursting with delicious flavor, it’s easy enough for every day and pretty enough for a dinner party.
The dressing is a fun fusion of Asian and autumn. Fresh ginger, rice vinegar and a splash of sesame oil are the Asian components. Maple syrup is a classic fall flavor that adds just a touch of sweetness.
Make the dressing and glaze ahead of time
I love that the dressing and glaze can be made in advance, making the salad easy to put together at the last minute. The dressing is also the base for the glaze – just add a few additional ingredients, give it a quick simmer and you’re done!
America’s Test Kitchen was my inspiration for the salmon. They came up with an easy, no-fail technique to achieve beautifully glazed salmon with a crisp golden crust and a moist, flaky interior. The secret is a mixture of sugar, cornstarch and salt that’s rubbed on the fillets before pan-searing in a super hot pan. It only takes a few minutes, then they’re topped with a spoonful of glaze and popped into the oven to finish.
The salad itself is super simple to put together. When ready to serve, make a bed of arugula as a base and top with the glazed salmon, sliced pears, red grapes, golden raisins and pomegranate arils. Drizzle with the yummy Asian dressing and you’re done! It makes a delicious, healthy dinner (or lunch) and is wonderful paired with a basket of warm, crusty bread.
Try it! If you’re like me, you’ll find yourself craving this Asian Glazed Salmon Salad again and again!
Café Tips for making this Asian Glazed Salmon Salad
- If your raisins have lost their moisture and look dry and very shriveled, it’s easy to plump them up again. Just place them in a microwave-safe cup or bowl. Add 2-3 teaspoons of water, apple juice or orange juice and cover. Microwave on high power for 30-40 seconds. Remove from microwave and cool to room temperature.
- You’ll probably have more dressing than you need. It’s a delicious dressing with just about any type of greens and fall ingredients.
- ¼ cup rice vinegar
- 3 tablespoons maple syrup
- 1 small clove garlic finely minced
- 1 tablespoon finely minced fresh ginger
- 6 tablespoons sunflower or other mild-tasting oil
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons dressing
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar packed
- ½ teaspoon black pepper
- ½ teaspoon sriracha chili sauce*
- 2 teaspoons brown sugar
- 1 teaspoon salt
- ½ teaspoon corn starch
- 2 teaspoons vegetable oil
- 4 4- ounce salmon filets with or without skin
- Asian glaze recipe above
- 6-8 cups arugula
- 1 cup red grapes halved
- ½ cup golden raisins*
- ½ cup pomegranate arils or seeds
- 1 large or 2 medium red or yellow pears cored and sliced (leave peel on)
Combine all ingredients in a glass jar with a tight-fitting lid and shake, shake, shake. Set aside.
Combine all ingredients in a small saucepan and bring to a boil. Reduce to a steady simmer and cook for 3-5 minutes until thickened and syrupy.
Preheat oven to 300˚F. (150˚C).
Combine the brown sugar, salt, and cornstarch in small bowl. Pat the salmon dry with paper towels and season with a generous sprinkle of freshly ground black pepper. Sprinkle the brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute. (If you’re using skinless fillets, rub the brown sugar mixture over the top side of the salmon.)
Heat oil in a large, oven-safe nonstick skillet over medium-high heat until hot and just starting to smoke. Place the salmon, seasoned side down, in a skillet and cook until well-browned, about 1-2 minutes. Using tongs, carefully flip the salmon and cook on the opposite side for 1 minute.
Remove the skillet from the heat and spread a teaspoon of glaze evenly over each salmon fillet. Transfer the skillet to the oven and cook 7-10 minutes, until center of thickest part of fillets registers 125 degrees on instant-read thermometer. Keep warm while you prepare the salads.
Divide the arugula between 4 dinner plates. Add the salmon fillets over to one side of plate and drizzle each with another teaspoon or two of the glaze. Scatter salad with grapes, golden raisins and pomegranate arils. Arrange pear slices attractively on one side of salad. Drizzle with dressing and pass extra at the table.
Salmon technique adapted from America's Test Kitchen