Salmon Salad with Asian Ginger Sesame Dressing

Ingredients

• 3 - 4 salmon fillets (, skinless)
• 1 large avocado (, cut into 1.5cm / 2/3" pieces)
• 1 cup edamame (, cooked per packet (Note 1))
• 250g / 1.5 cups cherry tomatoes (, halved)
• 2 cucumber (, sliced (or 1 English/telegraph long cucumber))
• 150g / 5 oz leafy crisp lettuce of choice (6 big handfuls)
• 1 green onion (, finely sliced on diagonal)
• 2 tsp fresh ginger (, grated)
• 1 garlic clove (, minced)
• 6 red radish (, sliced)
• 1 tbsp oil
• 1 tbsp sesame oil (toasted, Note 4)
• 3 tbsp olive oil (or other neutral flavoured oil)
• 1 1/2 tsp sugar (, any type)
• 2 tbsp soy sauce (light or all purpose)
• 2 1/2 tbsp rice vinegar (aka rice wine vinegar Note 3)
• 1/2 tsp black pepper
• 3/4 tsp salt and pepper (, each)
• 1/4 cup crispy fried shallots (Note 2)

Method

1. Place Dressing ingredients in a jar and shake well.
2. Sprinkle both sides of salmon with salt and pepper.
3. Heat oil in a non stick skillet over medium high heat.
4. Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.3 min timer
5. Turn and cook for another 2 - 3 minutes, or until cooked to your taste.3 min timer
6. Remove onto plate and cool for 5 minutes.5 min timer
7. Assemble Salad:
8. Place lettuce in a large bowl. Drizzle with a bit of dressing and toss.
9. Place lettuce in a large serving bowl (or individual plates). Top with salmon, then place tomato, cucumber, avocado, edamame and radish in piles around it.
10. Sprinkle with green onion and crispy shallots.
11. Just prior to serving, drizzle all over with remaining Dressing.