SESAME-CRUSTED ALASKA SALMON SALAD WITH WINTER CITRUS AND MAPLE SRIRACHA CASHEWS

Since being married I’ve learned to deal with people who aren’t naturally excited about salads. But there’s hope for everyone, especially if they haven’t experienced a decent salad. My husband has come around to the salad life and usually looks for seconds. In the name of making salads a little more interesting and flavorful, here is one we think you will love too….especially for those folks doing the paleo diet.  This recipe was inspired by Becky Winkler of A Calculated Whisk.

SESAME-CRUSTED ALASKA SALMON SALAD WITH WINTER CITRUS AND MAPLE SRIRACHA CASHEWS

 This sesame-crusted Alaska salmon salad features wild-caught sockeye salmon encased in black and white sesame seeds, along with orange and grapefruit, pickled onion, and maple sriracha cashews, all on a bed of tender kale.
Prep Time 25 minutes
Cook Time 15 minutes

Ingredients
  

For the maple sriracha cashews:

  • 1 tablespoon avocado oil
  • 1 teaspoon toasted sesame oil
  • 1 1/4 cup raw cashews
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sriracha or more if you like it spicy
  • Sea salt
  • Freshly ground black pepper

For the salad:

  • 1 small red onion or 2 shallots sliced
  • 1/4 cup unseasoned rice vinegar
  • 1 grapefruit
  • 2 oranges
  • 1/4 cup citrus juice
  • 1 tablespoon cashew butter
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground ginger
  • Sea salt to taste
  • Freshly ground black pepper
  • 1 bunch kale stemmed and torn into small pieces

For the sesame-crusted salmon:

  • 3 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 1 1/4 pound skin-on Alaska sockeye salmon fillet

Instructions
 

  • To make the maple sriracha cashews, heat the avocado oil and sesame oil in a small pan over medium heat. Add the cashews and cook, stirring frequently, until they start to brown. Add the maple syrup and sriracha along with a few pinches of sea salt and a couple of grinds of black pepper. Continue to cook and stir frequently until the nuts are coated in a sticky glaze and not much liquid remains in the pan. Transfer the cashews to a parchment-lined plate and cool completely, then break up any large clumps. Maple sriracha cashews can be made up to two days ahead and stored in an airtight container.
  • To make the salad, begin by prepping the pickled onions. Place the sliced onions in a bowl, pour in the rice vinegar, and toss well. Let the onions pickle while you prepare the other ingredients, tossing them a couple more times to make sure they pickle evenly. Pickled onions can be made a day ahead and stored in the refrigerator. Drain before adding to the salad.
  • Next, prepare the citrus. Peel the grapefruit and oranges by slicing off segments of rind with a sharp knife, reserving them for making the dressing, until no peel or pith remains. Slice the fruit into rounds, halving the rounds if they’re large.
  • To make the dressing, squeeze the reserved citrus peels into a measuring cup to yield 1/4 cup of juice. Add the cashew butter and a splash of hot water and whisk until smooth, then whisk in the toasted sesame oil, maple syrup, and ground ginger. Season with salt and pepper to taste.
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