Asian Spinach Salad with Salmon and Edamame

This Asian Salad with spinach, edamame, salmon, scallions and toasted sesame seeds is one of the best I’ve made all summer. The star of the show is the soy and ginger dressing. I could drink it up! And in fact, did.  The little puddle that settled on the bottom of the bowl. I couldn’t resist.

I think salmon, soy and ginger were made for each other. They complement each other so well. Instead of canned salmon you can use fillets. Shrimp or chicken would be good too.

I highly recommend using a soy sauce without msg or high fructose corn syrup. I use an organic soy sauce with a ton of flavor that doesn’t overwhelm your tastebuds with saltiness. It has a “clean” taste and plays a big part in making the dressing as good as it is.

Asian Spinach Salad with Salmon and Edamame

Rating: 51

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 4 servings

Asian Spinach Salad with Salmon and Edamame

Asian Salad with spinach, edamame, salmon, scallions and toasted sesame seeds dressed in a soy and ginger dressing, the star of the show.


3 tablespoons soy sauce
3 tablespoons rice or white wine vinegar
1 1/2 tablespoons honey
1/3 cup canola or vegetable oil
1/2 piece fresh ginger, chopped or grated
1/8 teaspoon sea kosher salt
4 turns freshly ground black pepper, plus more for serving
1 heaping tablespoon sesame seeds
8 cups baby spinach leaves
2 cups shelled edamame, cooked
3 scallions, thinly sliced
12 ounces canned or pouch salmon, drained
1/4 cup fresh cilantro or parsley, picked apart


  1. Combine all the vinaigrette ingredients in a small mixing bowl and whisk well. Toast sesame seeds in a small, dry skillet over medium low heat about 5 minutes, stirring often.
  2. In a large mixing bowl toss all the salad ingredients, dress lightly with vinaigrette and sprinkle with sesame seeds. Serve immediately with fresh black pepper.


Adapted from Kitchen Daily

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  1. Alex says

    Absolutely yummy! I actually used freshly-cooked salmon. The dressing is wonderful. Thank you for this recipe! It will be a regular one we use in my house.

  2. says

    Salmon, soy, and ginger WERE made for each other, that’s why our usual marinade for salmon includes tamari and ginger, plus dark rum. I love salmon in a salad too– smoked salmon’s handy for a salad. Nice photo, I like the cool multicolored mat in the background.

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