Salmon Sesame Salad

Salmon Sesame Salad Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts


Serves 6 as a main course
Total time: 1 Hour, 15 Minutes

Recipe from


Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 706
Caloriesfromfat 58 %
Protein 35 g
Fat 46 g
Satfat 5.7 g
Carbohydrate 43 g
Fiber 11 g
Sodium 693 mg
Cholesterol 119 mg


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 360°. 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.

Note: Nutritional analysis is per serving.

April 2011
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