Wednesday, May 20, 2009
I feel like I've been falling behind a bit with my blog posts so... I am going to try to make up for that by posting a delicious recipe! A blog post that keeps on giving.
This Asian-inspired salad is a great meal for warm weather. It's fresh, light and oh so tasty. And you can get many of the ingredients fresh at your local farmers market!
Asian Salmon Salad
2 salmon fillets (5 ounces each)
2 cups thinly sliced radicchio
2 scallions, thinly sliced
1 radish cut into matchsticks
1/4 cup of carrot matchsticks (clearly I use the bagged ones)
1/2 seedless cucumber, sliced
1 TB olive oil (or canola if you prefer a more neutral tasting oil)
Salt and pepper
3 TB olive or canola oil
1.5 tsp grated or minced ginger
2 TB soy sauce
2 TB fresh lemon juice
Preheat oven to 375.
Combine the radicchio, carrots, radishes, scallions, and cucumbers in a serving bowl.
Season the salmon with salt and fresh ground pepper. Heat 1 TB of oil over medium high heat, in an oven safe skillet. Add the salmon, flesh side down. Cook the salmon, undisturbed, until it turns a nice golden brown, about 5 minutes. Using a spatula, flip the pieces of salmon over in the pan. Transfer the skillet to the oven to finish cooking, approximately 6 to 8 minutes, until the fish is fairly opaque and flakes easily with a fork.
While the fish is cooking, make the dressing. Heat the 3 TB of oil in a small pot or skillet. Add the minced ginger and let it sizzle for one minute. Stir in the soy sauce and lemon juice. Remove from heat.
Drizzle some of the dressing over the greens. Remove the salmon from the skillet, leaving the skin behind. Top the salad with the cooked salmon and spoon on the remaining dressing.