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Ton Ton Ginger Salad with Baked Salmon

Recipe by Nicole, Employee at CMBTon Ton Ginger Salad with Baked Salmon

Ever have one of those nights you just don’t know what you are in the mood for? That is generally me at least 3 nights a week. I am very lucky to work in Chelsea Market, so I can just go for a walk and get inspired. One of my go to places in Chelsea Market is the Lobster Place. They have some the of the freshest seafood in NYC. I took a walk over and I was immediately attracted to the gorgeous pink salmon in the case. In my opinion, you can never go wrong with salmon (raw or cooked).

Preparation Time: 35 minutes


  • 8 ounce salmon fillet
  • Coarse-grained salt
  • Freshly ground black pepper
  • 1 cup of Spring Mix
  • ½ cup of cut fresh tomatoes
  • 1 large cucumber sliced
  • ½ cup of Ton Ton Ginger Japanese dressing ($5.50)
  • ½ cup of seaweed salad
Seaweed Salad & Fresh Salmon From Lobster Place, Chelsea Market



  1. Preheat the oven to 350 degrees F.
  2. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan. Bake until salmon is cooked through, about 12 to 15 minutes.
  3. Ton Ton Green Salad: In a large bowl, combine the green salad, cucumber, tomatoes and seaweed salad.
  4. Pour dressing over salad, and toss. Refrigerate 5 to 10 minutes.
  5. Place warm salmon over salad
  6. Enjoy!!
 Ton Ton Ginger Japanese Dressing - Final Ton Ton Ginger Salad with Salmon