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Asian
Salmon and Tangelo Salad
Serves
4 people
Dressing
and Marinade:
3/4
Fresh Tangelo Juice
2 tsp. Rice Vinegar
2 tsp. Ginger Puree
2 tsp. Soy Sauce
2 tsp. Sesame Oil
1/2 tsp. Cinnamon
1/4 tsp. Allspice
Salad
Ingredients:
2
cups Slices Napa Cabbage
2 cups Julienne Spinach
1 cup Julienne Snow Peas
1/2 cup Thinly Sliced Scallion
1 cup Rough Chopped Cilantro
1/2 each Thinly Sliced Yellow Bell Pepper
1/2 each Julienne Red Bell Pepper
2 each Tangelos (peeled, sliced and rings)
1 Mango (peeled and sliced)
1 each Small Can Sliced Water Chestnut (cleaned and drained)
1 1/2 tsp. Sesame Seeds
1
lb. Skinless Salmon Filet (sliced on bias unto 4-4 oz. portions)
Method:
1)
Whisk together all dressing ingredients; can be made and refrigerated
up to 2 days in advance.
2)
Marinate Salmon with 1/4 of dressing (approximately 1/4 cup)
for 20 minutes. Place in refrigerator.
3)
In large mixing bowl, combine Napa cabbage, spinach, snow peas,
cilantro, scallions and toss with 1/2 cup of dressing, reserving
the final 1/4 cup of dressing.
4)
Divide greens equally between 4 plates and garnish with Julienne
red and yellow peppers, tangelo wheels and mango slices.
5)
Sear Salmon filets in heavy bottom skillet over high heat 2
to 3 minutes on first side, then flip and cook 1 to 2 minutes
to desired doneness.
6)
Place one Salmon filet atop each salad, drizzle it with remaining
dressing, sprinkle with sesame seeds and serve immediately.
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