Sesame Ginger Salmon Salad

Sesame Ginger Salmon Salad

I’ve talked about how rushed dinner time is in my house these days. Unfortunately, I don’t have a private chef and takeout in the ‘burbs is abysmal, so I’m forced to cook for myself while handling a crabby infant. The witching hour is real. And I literally cannot wait for the day that Joel starts getting home regularly at 6 pm. It’s going to be life-changing.

Until then, I’ll continue my hunt for the easiest, most delicious and least time consuming paleo dinners I can find. I have to say, this one is top of the list right now.

I think the key here is finding some pre-chopped mangos because, have you ever chopped up a mango? O.M.G. Eff. That. Noise. It’s the hardest, most tedious thing I’ve ever done in my whole life. And I once did cold-calling and data entry for a marketing firm that handled toilet paper. (It’s true. It was a summer internship.)

Anyway, get yourself some sliced mangos if you know what’s good for you and then whip this little number up one night. Your taste buds will thank you.

Sesame Ginger Salmon Salad

Sesame Ginger Salmon Salad


For the salad

Salmon filets

Salt + pepper

Olive oil

Fresh greens of choice

1 tablespoon fresh cilantro

1 cup diced mango

1 cup Persian cucumbers, sliced

1 avocado, sliced

For the dressing

2 cloves garlic

2 inches ginger, peeled and diced

1 tablespoon maple syrup

¼ cup rice wine vinegar

2 teaspoons soy sauce

1 teaspoon sesame oil

2 tablespoons olive oil

Salt + pepper


Preheat the oven to 375 degrees. Coat a baking sheet with olive oil. Sprinkle the salmon with salt and pepper and place in center of baking sheet. Bake for 15-20 minutes or until salmon flakes easily with a fork. Arrange the greens, cilantro, mango, cucumbers and avocado on a platter (or two plates). In a blender combine the dressing ingredients until smooth. Top the salad with a piece of salmon and drizzle the dressing over everything. Think about how you don’t use fresh ginger enough in life and resolve to do so more often. Enjoy!

[Thanks to What’s Gabby Cooking for this one. I adapted it to be paleo. And I couldn’t find watercress at the grocery store]


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Author Dana

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