Dinner

Salmon Salad with Sesame Dressing and Clementines Recipe

BySophie Carsel November 6, 2025November 6, 2025

Introduction

This refreshing salmon salad with sesame dressing combines tender steamed salmon, crisp new potatoes, and vibrant salad leaves with a zesty clementine dressing. It’s a light yet satisfying dish perfect for a healthy lunch or dinner.

The dish is served on a white plate with blue speckles placed on a white marbled surface. It has one main piece of light pink salmon laid horizontally in the center, topped with small red chili flakes. Beneath the salmon are smooth, round slices of pale yellow potato and bright orange segments scattered evenly. Around the plate are fresh leafy greens in various shades of green and dark purple, with shiny textures and some basil leaves visible, adding freshness and color contrast. A clear glass of water and a silver fork lie near the plate. 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: Place the sliced potatoes and trimmed French beans in a steamer basket set over a pan of boiling water and steam for 8 minutes.
Step 2: Arrange the salmon fillets on top of the steaming vegetables and continue to steam for another 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, chopped red chilli, finely chopped onion, and clementine juice in a bowl to make the dressing.
Step 4: If serving immediately, divide the salad leaves between two plates and top with the warm potatoes, beans, and clementine slices.
Step 5: Place the cooked salmon fillets on top of the salad, scatter over the chopped basil and coriander, then drizzle with the sesame dressing.
Step 6: For packed lunches, prepare the potatoes, beans, and salmon the night before and store in an airtight container. Keep the salad leaves separate and combine with the dressing just before eating to keep the leaves fresh.

Tips & Variations

Use tamari for a gluten-free soy sauce alternative, or regular soy sauce if preferred.
Add toasted sesame seeds on top for extra crunch and nutty flavor.
Swap clementines for mandarins or oranges depending on season and availability.
To keep salad leaves crisp when packing, store the dressing separately and toss right before serving.

Storage

Store the cooked potatoes, beans, and salmon in an airtight container in the refrigerator for up to 2 days. Keep salad leaves separate and add just before eating to prevent wilting. Reheat the salmon and vegetables gently in the microwave or steamer, avoiding overcooking the salmon.

How to Serve

A white plate filled with a colorful salad that has three main visible layers: the bottom layer is made up of mixed dark and green leafy greens, the middle layer has thin slices of pale green cucumber and bright orange mandarin segments, and the top layer features a cooked salmon fillet with a light pink color, sprinkled with small red chili flakes. The plate is set on a white marbled surface with a glass of water and a fork nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets. Thaw them fully in the refrigerator before steaming to ensure even cooking.

Is this recipe suitable for meal prep?

Absolutely. Prepare the cooked components ahead of time and store separately from the salad leaves and dressing. Assemble just before eating for the freshest taste and texture.