Except for the soy sauce this Sesame Salmon on Greens is naturally gluten free. But just like everyone else, gluten free cooks need a long list of dishes in every category for every season. Whether it's citrus season in January or asparagus season in March this main course salad is on my list.
Main course salads are a refreshing change from the hearty soups and oven-baked dishes. To qualify as a main course it needs to be include more than just lettuce.
I like to make the salad portion twice as big as a typical salad I would serve in a bowl. Then add a nice combination of colourful fruits and vegetables. Here asparagus, red pepper and orange segments create a satisfying meal.
A Seasonal Strategy
I love salads all year long but as the calendar turns to spring I think of different recipes. Simply having a new selection of recipes to consider seems to breathe fresh air into the ordinary rotation of homemade meals. If you feel bored with what ends up on your dinner table then here's an idea for change.
Write down the names of four or five new recipes that appeal to you. Tape this list inside a cupboard door or in a spot where you’ll see it every day. Now, one recipe at a time, start making them.
Every spring challenge yourself to try a few new 'spring' recipes. If you do this every year you'll have a collection of favourite recipes that you look forward to making year after year.
Let me know in the comments below if you tried this recipe and what you thought.
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Sesame Salmon on Greens
Ingredients
- 6 salmon fillets
- 1 tablespoon honey
- 1 tablespoon gluten free soy sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil for frying
ORANGE GINGER DRESSING
- 1 garlic clove, minced
- 1 teaspoon grated ginger root
- 3 tablespoon orange juice
- 2 tablespoon gluten free soy sauce
- 2 tablespoon rice vinegar or white wine vinegar
- 2 teaspoon sesame oil
- 2 teaspoon honey
- ¼ teaspoon sambal oelek or other hot sauce
SALAD GREENS
- 12 cups mixed greens
- 1 lb asparagus, cooked, cooled and cut in pieces
- 1 red pepper, seeded and cut in strips
- 1 orange, peeled and sectioned
- 2 tablespoon chopped green onion
- 2 tablespoon chopped fresh cilantro or parsley
Instructions
ORANGE GINGER DRESSING
- Combine all ingredients in a small bowl or measuring cup. Set aside.
SALMON
- Preheat oven to 425°F.
- Pat salmon dry. In a shallow bowl combine honey, soy sauce and mustard. Rub onto both sides of the salmon. Press sesame seeds into one side of the salmon.
- Heat oil in sauté pan on high heat. Add salmon, sesame side down, and cook for 1 minute per side.
- Transfer salmon to preheated 425°F oven. Bake for 7-8 minutes until just cooked.
- While salmon is cooking toss salad greens, asparagus, red pepper, orange, green onion and cilantro with orange-ginger dressing. Divide among 6 plates.
- Top each salad with salmon. Serve.
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