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Salad
Asian Influenced Grilled Salmon, Field Green & Tomato Salad |
This recipe was featured on
"You're the Chef" episode #215.
Buy this episode from WVIA.
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Yield: four 4-oz. lunch salads
Ingredients:
Step 1
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1 lb. |
salmon fillets, boneless, skinless |
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1/4 c. |
hoisin sauce |
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1 Tbsp. |
soy sauce, low salt |
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1/4 c. |
rice wine |
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1 tsp. |
minced fresh ginger |
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to taste |
hot oil or fresh ground pepper |
Step 2
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1/4 c. |
mayonnaise |
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1/4 c. |
hoisin sauce |
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1 Tbsp. |
soy sauce, low salt |
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1 Tbsp. |
cider vinegar or lime juice |
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1 each |
kiwi fruit, peeled, sliced |
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1/2 c. |
diced tomato |
Step 3
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2 each |
tomato, blanched, cooled quickly in ice water, and skin removed, cut in half |
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3 oz. |
field green salad mix, or your favorite salad greens prepared as you like them |
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Step 1 procedure:
Combine all the liquid ingredients together and then pour over salmon filets in a non-reactive plastic or metal pot. Can be used after 4 hours or held for two days in your refrigerator. Grill over a hot, clean grill. Spray the grilling surface with no stick spray. Reduce heat to medium after putting fish on, and cook about 3 minutes on each side. The salmon is best served medium to medium well. If you cook it through, it will become dry and less appealing.
Step 2 procedure:
Combine all the liquid ingredients. Chill (may be made and served for up to 5 days).
Step 3 procedure:
Place salad with tomato on the plate, lay on salmon and lettuce, drizzle with the hoisin dressing. Garnish with additional diced tomato, kiwi fruit slices, your choice of gourmet vegetable chips.
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