San Francisco Salmon Salad

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Ingredients:

For Salmon:

4 salmon fillets, each about 4 to 6 oz.

1/2 cup of lemon tahini dressing - recipe below

2 teaspoons  sesame seeds

2 teaspoons black sesame seeds

2 teaspoons dried dill

1/2 teaspoon salt

1/4 teaspoon pepper

For Salad:

5 oz. spring mix

5 oz. spinach leaves

1 cup washed,torn radicchio leaves

1/4 cup fresh dill, roughly chopped

1/4 cup fresh flat leaf parsley, roughly chopped

1/4 cup fresh mint roughly chopped

1 cucumber, sliced

For Crunchy Topping

1/4 cup raw pepitas

1/4 cup raw sunflower seeds

2 tablespoons sesame seeds, divided

2 tablespoons  black sesame seeds, divided

12 radishes, washed and sliced

For Pickled Red Onion

1 red onion

1 cup vinegar

1 cup water

1 teaspoon kosher salt

1 teaspoon sugar

For Dressing:

3/4 cup olive oil

1/4 cup plus 2 tablespoons fresh lemon juice

2 cloves garlic, finely minced or put through a press

2 tablespoons tahini (sesame paste)

1 teaspoon soy sauce (regular, low sodium, Tamari, or Maggi - your choice)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Directions:

Preheat oven to 400 degrees Fahrenheit.

Whisk salad dressing ingredients together in a bowl. Place 1/2 cup of dressing in a separate container to brush on the salmon. Set the rest aside for the salad.

Make salmon:  Mix sesame seeds, dill, salt, and pepper together in a small bowl. Liberally brush the salmon fillets with the dressing to coat well. Discard any unused dressing that has come into contact with the brush. Sprinkle the seed mixture evenly over the salmon. Bake 15 to 20 minutes until fish flakes up with a fork and looks a solid, lighter pink - not a gelatinous red.

Make pickled red onion: Mix the vinegar, water, salt, and sugar together. Peel and thinly slice the onion. Pour vinegar mixture over the onion slices and let sit for at least 10 minutes. Set aside until time to assemble the salad.

Crunchy Topping: Set aside the crunchy things until time to assemble the salad.

Assemble: Place all salad ingredients in a large bowl. Toss the greens with enough dressing to coat well. Divide the dressed salad onto four serving plates or one huge platter. Place drained pickled red onions, sliced radishes and seeds on top of the greens. Nestle the salmon fillets on top the salad and dig in.


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