Dinner

Salmon Salad with Sesame Dressing and Clementine Recipe

ByBen Miller November 6, 2025November 6, 2025

Introduction

This salmon salad with sesame dressing is a fresh, vibrant dish perfect for a light lunch or dinner. Combining tender steamed salmon and vegetables with a zesty clementine dressing, it’s both healthy and full of flavor.

A white round plate holds a layered salad on a white marbled surface. The bottom layer has mixed green and red leafy greens with curly and smooth textures. Above this are thin slices of pale green cucumber in a ring shape. Bright orange segments add a pop of color, scattered evenly on the cucumber slices. On top sits a pale pink cooked salmon fillet with a smooth, flaky texture, sprinkled with small red chili flakes. Fresh green basil leaves are placed around the salmon, adding brightness and contrast. A clear glass of water and a silver fork are nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g new potatoes, sliced
160g French beans, trimmed
2 wild salmon fillets
80g salad leaves
4 small clementines (3 sliced, 1 juiced)
Handful of basil, chopped
Handful of coriander, chopped
2 tsp sesame oil
2 tsp tamari
½ lemon, juiced
1 red chilli, deseeded and chopped
2 tbsp finely chopped onion (¼ small onion)

Instructions

Step 1: Steam the sliced potatoes and trimmed French beans in a steamer basket set over a pan of boiling water for 8 minutes.
Step 2: Place the salmon fillets on top of the steaming vegetables and steam together for an additional 6-8 minutes, until the salmon flakes easily with a fork.
Step 3: While the salmon and vegetables are steaming, combine the sesame oil, tamari, lemon juice, red chilli, finely chopped onion, and clementine juice in a bowl to make the dressing.
Step 4: Arrange salad leaves evenly between two plates. Top with the warm potatoes, beans, and clementine slices.
Step 5: Place the steamed salmon fillets on top, scatter over the chopped basil and coriander, then spoon the sesame dressing over everything before serving.
Step 6: For packed lunches, prepare the potatoes, beans, and salmon the night before and store in an airtight container. Keep salad leaves separate and combine with dressing just before eating to avoid wilting.

Tips & Variations

Use tamari for a gluten-free soy sauce option, or substitute with regular soy sauce if preferred.
Add avocado slices or toasted sesame seeds for extra texture and creaminess.
If fresh clementines are unavailable, substitute with fresh orange segments and juice.

Storage

Store cooked potatoes, beans, and salmon in an airtight container in the refrigerator for up to 2 days. Keep salad leaves separate to prevent wilting. Reheat the salmon and vegetables gently before adding to the salad, and dress just before serving.