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Salmon Salad with Carrot Ginger Dressing

This main-dish salad is a complete meal.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 1/2 pounds salmon fillet, with skin and pin bones removed
  • 1/8 teaspoon fine sea salt
  • 8 sprigs fresh cilantro
  • 1 tablespoon white wine
  • 2 (1-inch) pieces of fresh ginger, peeled, thinly sliced, divided
  • 1 lemon, thinly sliced
  • 1 carrot, shredded
  • 3 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mirin
  • 1/3 cup water
  • 3 ounces mesclun lettuce
  • 1 cup watercress, break off and discard thicker stems
  • leaves from 2 sprigs cilantro, chopped
  • 1/4 cup soy nuts, for optional garnish


Preheat oven to 375°F.

Prepare a large rectangle of aluminum foil. Lay the salmon in the center of the foil.

Season with salt. Arrange the cilantro sprigs over the top. Drizzle with wine. Toss on half the ginger slices and the lemon slices. Seal the foil package. Place onto cookie sheet and bake for 30 minutes.

Meanwhile, prepare the dressing: Place the shredded carrot, remaining ginger, oil, vinegar, mirin, and water into the bowl of a food processor fitted with a metal blade. Process until smooth.

Arrange the mesclun on the serving platter. Top with most of the watercress.

After removing the salmon from the oven, open the packet. Scrape off and discard the cilantro, ginger, and lemon. Break the salmon into bite-sized chunks and place on mesclun. Scatter with chopped cilantro leaves. Drizzle with the dressing. Top with more watercress. If using, scatter with soy nuts.