Grilled Salmon Salad with Toasted Sesame Dressing

Grilled Salmon Salad with Toasted Sesame Dressing

I love the flavour of toasted sesame seeds – I sprinkle them on random dishes all the time and when it’s a choice between sesame seeds or no sesame seeds on bread, you know which option I’ll always choose. This recipe is great for lunch or a light dinner and usually I’ll make it ahead of time and just leave it in the refrigerator for when I need a quick meal.


150g skin on salmon fillet
120g continental cucumber, roughly chopped
90g green beans, trimmed
1 radish, thinnly sliced
1 tbsp olive oil


1.5 tbsp toasted black and white sesame seeds
1 tbsp rice vinegar
1 tbsp Greek yoghurt
2 tsp sesame oil
1 tsp soy suace + 1 tsp (optional)


Toasted black and white sesame seeds
1/4 nori sheet, sliced thinly
Bonito flakes


Bring a small pot of water to boil and cook beans in the water for 1-2 minutes till just tender. Drain well and set aside.

Place a non stick frying pan over medium heat and add 1 tbsp of olive oil into the pan. Rub a little salt onto both sides of the salmon fillet.Once the oil is hot, place the salmon fillet skin side down and pan fry for 3 minutes. Turn the fillet over and continue to cook for approximately another 3 minutes depending on the thickness of the fillet. The fillet should feel firm to touch when ready. Set the fillet aside and allow it to cool to room temperature.Remove the skin from the fillet and if the skin isn’t crispy, place it back in the frying pan over medium heat for a few extra minutes. Chop the skin into large pieces and set aside.

To make the dressing, place the toasted sesame seeds in a spice grinder or food processor and grind the sesame seeds till they form a fine powder.

Place the sesame seeds and the other dressing ingredients into a bowl and whisk till everything is well mixed, it may be necessary to add a teaspoon of water at a time till the right consistency is achieved. Taste and add extra soy sauce if needed.

To assemble the salad, break up the salmon fillet into large chunks and place into a shallow serving bowl alongside the vegetables and drizzle a few teaspoons of dressing over the salad. Lightly mix till everything is coated with the dressing and then scatter over the crispy salmon skin, toasted sesame seeds, shredded nori and bonito flakes.