Essteele’s Asian Mandarin Salad with Crispy Salmon

Savor the tastes of summer with this amazing salad that perfectly captures the spirit of the season in your bowl. It’s a great complement to any meal.

Want something healthy without sacrificing flavor? Look no farther than this flavorful, readily assembled mandarin salad with salmon, influenced by Asian cuisine! Seared to perfection on a pan, the salmon creates a vibrant contrast with the crunchy salad, bursting with aromas and textures with each bite and brightened with lemon. This vibrant combination of fruits and veggies is perfect for celebratory occasions since it’s not only visually appealing but also tantalizes the senses!

We rely on Essteele Cookware for creating delicious meals because of its exceptional quality, which guarantees perfect outcomes each and every time. essteele‘s Per Salute Open French Skillet was our top pick for this dish because of its excellent diamond-reinforced non-stick surface, which ensures crispy salmon skin that releases easily. Mix and match the fruits and veggies to create your own salad, which can be prepared quickly and easily using whatever you have on hand. Ideal for summer picnics and parties, as well as a fun complement to daily dinners.

Lodge Culinary Delight Mee Goreng Stir-Fried Noodles Recipe

Designed by Freepik

Makes 4 Servings

Ingredients:

For the salmon:

  • Four skin-on salmon fillets
  • One tablespoon olive oil
  • Salt and pepper to taste

For the salad:

  • 2 Red Rich Fruits Mandarin or Murcott Mandarins (new-season Mandarins suggested)
  • Two handfuls of mixed lettuce
  • 500g of freshly shredded vegetables or slaw mix (used with carrots, red bell
  • peppers, purple cabbage, kale, beets, and celery)
  • Two spring onions, cut into slices
  • One handful of chopped coriander
  • One raw red chili, thinly sliced

For the dressing:

  • One tablespoon of freshly squeezed mandarin juiceOne and a half tablespoons of olive oil
  • One-third tablespoon of toasted sesame oil
  • 60 milliliters of rice wine vinegar
  • One and a half tablespoons of honey
  • One-half tablespoon soy sauce
  • One clove of smashed garlic
  • One-half tablespoon of grated ginger
  • Add pepper and salt to taste

For the garnish:

  • One handful of coarsely chopped cashews or peanuts
  • One spoonful of sesame seeds

Method:

For the salad:

  1. Cut in half one of the mandarins using a sharp knife. Juice half of the fruit and save the juice for the dressing. Separate the segments after peeling and slicing the remaining 1 ½ mandarins into rounds.
  2. In a large bowl, combine mandarin slices with remaining salad ingredients.

For the dressing:

In a small mixing basin, combine ingredients; whisk to blend. If necessary, reheat in the microwave for 10 to 20 seconds to soften the honey.

For the salmon:

  1. Arrange the salmon on a platter, skin side up. After drizzling with olive oil, season the skin with salt and pepper.
  2. A big nonstick frying pan should be heated over medium-high heat.
  3. After placing the salmon skin-side down in the frying pan, cook it for about 4 minutes, or until the skin becomes crispy.
  4. After turning over, cook the salmon fillets for a further four to five minutes, or until done to your taste.

For the garnish:

After adding the dressing to the salad, gently toss to mix. Serve the salmon with a side dish of chopped almonds and sesame seeds.

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