Citrus Sesame Salmon Salad

A few weeks ago during a trip to NYC, I had the pleasure of dining at one of my all time favorite restaurants, ABC Kitchen. This place has literally been packed since it's doors opened circa 2010 and for good reason. Everything from the antique light fixtures to the floral china patterns to the rustic wooden beams on the ceilings are a perfect harmony of what I would refer to as 'farm to table chic' and it all comes together perfectly. Aside from the aesthetic of the restaurant, however, the food is consistently fantastic. Simple, seasonal and fresh yet somehow innovative all at the same time. Next time you're in NYC, move ABC Kitchen to the top of your restaurant list and don't leave until you've had both the crab toast and the sundae (omg, the sundae). 

I was particularly impressed with the salmon salad that I ordered during this visit. It had poached salmon with sesame seeds, roasted mushrooms and and a sesame vinaigrette. It was super light and fresh but still satisfying. I decided to make a Kate Uncorked version of this salad and added some citrus as well. I used coconut oil for both the salmon and mushrooms to make this dish extra healthy. This is the perfect solution for a simple and healthy weekday meal. It would also be great to cook for a dinner party or luncheon. Pair with a crisp glass of Riesling, White Burgundy or light Beaujolais and enjoy!

Citrus Sesame Salmon Salad

Ingredients- Serves 4

Salmon:

1.5 lbs wild salmon

Juice from 1 orange

2 TBS Soy Sauce

1/2 tsp toasted sesame oil

2 TBS coconut oil

4 TBS sesame seeds

Salad:

12 oz Mixed Greens (or greens of your choice)

2 ripe avocados

Juice of 1/2 lime

1/2 tsp Soy Sauce

Mushrooms:

3.5 oz Shiitake mushrooms

1 garlic clove, finely diced 

2 TBS melted coconut oil

Salt and Pepper

Salad Dressing:

2 TBS Soy Sauce

2 tsp Rice Vinegar

Juice of 1/2 lime

1 garlic clove, crushed

1 tsp Dijon Mustard

1. Preheat oven to 400F. Line a baking sheet with foil. Roughly chop shiitake mushrooms, they should be meaty so don't chop finely. Melt coconut oil in microwave for 30 seconds, toss mushrooms in oil and garlic, spread on baking sheet and sprinkle with salt and pepper. Bake for 15-20 minutes until very browned and slightly crispy. Set aside to cool. 

2. Turn oven down to 350F. To make marinade for salmon, combine orange juice, soy sauce, toasted sesame oil and coconut oil in a small sauce pan. Bring to a simmer and continue to simmer for 10-15 minutes until the mixture had reduced by half. Place salmon in a pyrex dish and pour marinade over salmon. Sprinkle liberally with sesame seeds. Bake for 8 minutes then broil for 3 minutes for medium (bake 5 minutes, broil 2 minutes for medium rare). 

3. While the salmon is baking, make the salad dressing and dice the avocado. Pour avocado into a small bowl and toss with juice from 1/2 lime and 1/2 tsp soy sauce until ready to serve. 

4. To serve, toss greens with dressing and distribute between 4 plates. Top with avocado and mushrooms then place salmon on top. Enjoy!