Seared Salmon Salad with Cilantro Dressing


  • Marinade:
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon fresh ginger, minced
  • 1 1/2 teaspoons dark sesame oil
  • 1 1/2 lbs. salmon fillets, with skin
  • 1/3 lb. thin rice stick noodles, softened in hot water 20 minutes and drained
  • 3 1/2 cups grated carrots
  • 3 1/2 cups leaf lettuce, shredded
  • 2 cups bean sprouts
  • Cilantro Dressing:
  • 10 tablespoons soy sauce
  • 1/2 cup Japanese rice vinegar
  • 1 1/2 tablespoons dark sesame oil
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons rice wine or sake
  • 9 tablespoons chicken broth
  • 8 tablespoons fresh cilantro, chopped


  • Combine marinade ingredients and add salmon fillets. Gently turn with your hands to coat. Cover with plastic wrap and refrigerate at least 30 minutes, turning several times.
  • In a large stockpot, heat 2 quarts of water until boiling. Add softened rice stick noodles and swirl. Cook 10 seconds, or until just tender. Drain in a colander and rinse under cold running water. Clip noodles, if desired, into 3-inch pieces, and spread on a deep serving platter. Arrange carrots, lettuce, and bean sprouts in concentric circles over noodles, leaving a space in middle for grilled salmon.
  • To prepare dressing, combine all ingredients except cilantro in a small bowl, whisking to dissolve sugar. Transfer to a serving dish, and stir in cilantro.
  • Prepare a hot fire for grilling, or heat a heavy skillet. Brush a little oil on grill or skillet. Place salmon fillets about 3 inches from heat source and grill, covered, 4-5 minutes on each side, brushing with remaining marinade. If using a skillet, sear salmon, covered, over medium-high heat, 4-5 minutes on each side. Remove and cut fillets in half along grain of fish; using your fingers, break into small pieces.
  • Arrange salmon in middle of salad. Serve with dressing on the side.


  • Source:
  • ""Health""