Japanese Salmon Salad

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Use a sheet pan with a non-stick coating for easy salmon release.

2. 2

   In a small saucepan, combine sesame oil, rice vinegar, sugar, soy sauce, and grated ginger. Whisk until the sugar is dissolved.

   Tip: Let the dressing simmer for 2-3 minutes to allow the flavors to meld.

3. 3

   In a large bowl, combine the mixed greens, sliced cucumber, grated carrots, diced avocado, thinly sliced red onion, and chopped green onions.

   Tip: Make sure to massage the greens with your hands to help release their natural oils and create a more even texture.

4. 4

   Arrange the salmon fillets on top of the salad, and gently drizzle the dressing over the fish.

   Tip: Don't over-dress the salad, as the salmon will release its juices during cooking.

5. 5

   Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.

   Tip: Use a meat thermometer to ensure the salmon reaches an internal temperature of 63°C (145°F).

6. 6

   Remove the salmon from the oven and let it rest for 2-3 minutes before serving.

   Tip: This allows the juices to redistribute, creating a more tender and flavorful dish.

7. 7

   To serve, place the salmon fillet on top of the salad, and sprinkle with sesame seeds.

   Tip: Garnish with thinly sliced green onions and serve immediately.

8. 8

   Serve immediately, and enjoy the combination of flavors and textures in this Japanese-inspired salmon salad.