Crispy Sesame Salmon Salad with Fried Capers

By • April 21, 2015 0 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Sesame-grilled salmon and mixed greens tossed with chopped tomatoes, fried capers, and ginger-lime vinaigrette. Riley Wofford


Serves 4

  • 1/4 cup 1 tablespoon vegetable oil
  • 4 (6 ounce) center-cut salmon filets
  • 2 teaspoons sesame oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons capers, rinsed, drained, and dried
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • 4 cups mixed baby greens
  • 1 Roma tomato, seeded and diced
  1. Preheat the oven to 400°F. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brush the tops of the salmon fillets with the sesame oil and season with salt and pepper. Add to the pan and cook for 2 to 3 minutes, until the skin is crispy and golden brown. Flip the fish over and transfer to the oven. Cook for 8 to 10 minutes, until the fish flakes easily and is cooked through.
  2. Meanwhile, heat the remaining ¼ cup of vegetable oil in a small, shallow pan over medium heat, until it registers 350°F. Add the capers and fry for 30 seconds, then drain on paper towels.
  3. Whisk together the lime juice, ginger, honey, olive oil, and a pinch of salt in a small bowl to combine.
  4. Toss together the baby greens, tomatoes, and fried capers in a large bowl. Drizzle the vinaigrette over the salad and toss to combine. Divide the salad between four plates and top each with a salmon filet.

More Great Recipes: Fish & Seafood|Entrees|Salmon