Sesame Ginger Salmon Salad

Name: Sesame Ginger Salmon Salad
Prep time: 20 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 600g (4 fillets) salmon; 8 cups mixed greens; 1.5 cups shelled edamame; 2 medium (or 1 can, drained) mandarin oranges; 2 medium avocado; 8 wrappers wonton wrappers; 3 tbsp rice vinegar; 2 tbsp sesame oil; 1.5 tbsp soy sauce; 1.5 tsp grated fresh ginger; 2 cloves garlic; 1.5 tsp honey; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp sesame seeds; 3 stalks green onion

Pan-seared salmon over mixed greens with edamame, mandarin oranges, creamy
avocado, baked wonton strips, and a bright sesame ginger dressing. A restaurant-
quality salad that delivers omega-3s, plant protein, and healthy fats in one
stunning bowl.

This salad sits at the intersection of two things that are rarely said together:
genuinely healthy and genuinely crave-worthy. The pan-seared salmon develops a
golden crust while staying silky in the center, and the combination of ingredients
underneath — tender edamame, sweet mandarin segments, creamy avocado, and crispy
baked wonton strips — provides a range of textures and flavors that keeps every
bite interesting.

The sesame ginger dressing is the thread that pulls everything together. Rice
vinegar provides acidity, toasted sesame oil gives depth, fresh ginger and garlic
add aromatics, and a small amount of honey rounds out the sharpness. It is a
dressing that works on virtually any Asian-inspired salad and can be made in bulk
and kept in the refrigerator all week.

Nutritionally, this salad is a standout. Salmon is one of the richest dietary
sources of EPA and DHA omega-3 fatty acids, which support cardiovascular health,
brain function, and inflammation control. Edamame provides plant-based protein
and isoflavones. Avocado contributes monounsaturated fats and potassium. The
mandarin oranges add vitamin C, which enhances iron absorption from the edamame.
Together, this is a bowl that makes you feel as good as it tastes.

✅ Why This Recipe Is Healthy

• Omega-3 rich: Salmon is one of the best food sources of EPA and DHA omega-3 fatty acids
• High protein: 35g per serving from salmon and edamame combined
• Heart-healthy fats: Salmon, avocado, and sesame oil all provide unsaturated fats
• Vitamin C boost: Mandarin oranges provide vitamin C that enhances iron absorption from edamame
• Plant protein: Edamame contributes 8g of complete plant-based protein per serving

📊 Why This Recipe Scored 90/100

With an overall health score of 90/100, this recipe is an excellent everyday choice. Its strongest area is blood sugar stability (100/100), where its 7g of fiber slows how quickly carbohydrates are absorbed. The main thing holding the score back is sodium balance (90/100), because 480mg of sodium is acceptable but worth keeping an eye on.

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⏱️

Prep Time

20 min

🍳

Cook Time

10 min

🍽️

Servings

📊

Difficulty

easy

Ingredients

✓ 600g (4 fillets) salmon
✓ 8 cups mixed greens
✓ 1.5 cups shelled edamame
✓ 2 medium (or 1 can, drained) mandarin oranges
✓ 2 medium avocado
✓ 8 wrappers wonton wrappers
✓ 3 tbsp rice vinegar
✓ 2 tbsp sesame oil
✓ 1.5 tbsp soy sauce
✓ 1.5 tsp grated fresh ginger
✓ 2 cloves garlic
✓ 1.5 tsp honey
✓ 1 tbsp olive oil
✓ 0.5 tsp salt
✓ 0.25 tsp black pepper
✓ 1 tsp sesame seeds
✓ 3 stalks green onion

Sesame Ginger Salmon Salad cooking in progress

Instructions

1
Preheat the oven to 375°F (190°C). Cut the wonton wrappers into thin strips or triangles. Toss with a light mist of cooking spray and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet. Bake for 8-10 minutes, turning once halfway, until golden and crispy. Watch carefully — they brown quickly. Set aside to cool.
2
Make the sesame ginger dressing: whisk together the rice vinegar, sesame oil, low-sodium soy sauce, grated fresh ginger, minced garlic, and honey in a small bowl until well combined. Taste and adjust — add more vinegar for tartness, more honey for sweetness, or more sesame oil for depth.
3
If using frozen edamame, cook according to package directions (usually 3-4 minutes in salted boiling water) and let cool. Peel and segment the mandarin oranges, removing any seeds. Slice the avocado. Slice the green onions.
4
Pat the salmon fillets dry and season on both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Add salmon skin-side up and press gently to ensure full contact with the pan. Cook for 3-4 minutes until golden. Flip and cook another 3-4 minutes until the salmon flakes easily at the thickest part. Let rest 2 minutes, then break into large pieces or serve whole.
5
Build the salads: divide mixed greens among 4 bowls. Arrange the edamame, mandarin orange segments, avocado slices, and crispy wonton strips over the greens. Place a salmon fillet (or pieces) on top. Drizzle generously with sesame ginger dressing. Sprinkle with sesame seeds and sliced green onion. Serve immediately.