Salmon Avocado Cabbage Salad
This wholesome 15-minute salmon avocado cabbage salad is fresh and light tasting, which is just perfect for the hot weather now. I’m making this simple salad to use up the leftover fresh salmon fillets from my 15-minute salmon nabe (hot pot). Just pan fry the salmon fillets with a light sprinkle of salt & pepper. The cooked salmon is served on a bed of shredded cabbage salad and dressed in a lightweight Japanese sesame (goma) dressing.
See Also:
More Recipes Using Shredded Cabbage:
STEP-BY-STEP PHOTOS (Salmon Avocado Cabbage Salad)
As a short-cut, I used ready-to-eat shredded cabbage pack from Don Don Donki (pictured above). You can also get any generic coleslaw mix from the supermarket salad section. If you shred the cabbage yourself by using a cabbage peeler, mandolin or by knife, this will add another 10-15 minutes to this recipe.
First, prepare 1-2 pieces salmon fillet by placing it on a plate. Drizzle sake over both sides of the salmon for 5 minutes. This will remove any strong or fishy smell. Pat the salmon dry with paper towels and lightly sprinkle salt & pepper blend on the fish when ready to cook.
Heat up a small pan with a little bit of oil. Pan fry the salmon on both sides until it is nicely seared on both sides.
You can use any favourite salad dressing for this salad. I am making a quick 1-minute lightweight Japanese sesame dressing using small salad dressing containers from Daiso.
Right container: 2-3 parts Japanese sesame dressing (goma sauce), 1 part pure sesame oil, 1 part extra-virgin olive oil and salt & pepper.
Left container: Shake the dressing until emulsified just before adding to the salad.
Place a generous helping of shredded cabbage on a large plate. Add avocado and tomato chunks, and drizzle the prepared salad dressing over the salad.
Top the salad with the cooked salmon, broken into chunks. Garnish with chopped green onions and shredded nori (seaweed).
Salmon Avocado Cabbage Salad
In this recipe, I used ready-to-eat shredded cabbage or coleslaw mix from the supermarket as a short-cut. If you shred the cabbage by yourself (with a cabbage peeler, mandolin or by knife), this will add another 10-15 minutes to the recipe time. You can also replace the shredded cabbage with any salad mix.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 2 pieces of salmon fillet bones and scales removed
- 3/4 tbsp sake or rice wine
- salt & pepper blend to taste
- 1 tsp cooking oil
- 160g shredded cabbage (or salad mix)
- 1 tomato cut to small chunks
- 1 pitted avocado cubed
- 1 tbsp chopped long green onions (konegi) or spring onions
- a small handful of shredded nori (seaweed)
(A) Light Goma (Sesame) Salad Dressing (stir/shake well)
Note: You may replace this dressing with any bottled dressing you have at home.
- 15ml Japanese goma sauce (sesame dressing)
- 5ml extra-virgin olive oil
- 5ml pure sesame oil
- tiny pinch of fine salt
- 8 drops lemon juice
Directions:
- Marinate salmon. Place salmon fillets on a plate and drizzle the sake over both sides of the fish. Let the fish sit for 5 minutes.
- Fry the salmon. Pat the fish dry with paper towels. Lightly sprinkle salt & pepper on both sides of the fish. Heat oil in a small pan until it’s hot (slightly smoking). Pan fry both sides of each salmon fillet until cooked and lightly seared. When cooled, break cooked salmon to large chunks.
- Make salad dressing. In a small bowl or salad sauce container, add (A) and stir/shake to mix well.
- Arrange salad. Divide cabbage, tomato and avocado into two salad serving plates. Drizzle salad dressing over the 2 plates of salad.
- To serve, break the cooked salmon fillet into big chunks to top the salad. Garnish with shredded nori and chopped green onions.