Grilled Wild Salmon Salad
Ingredients:
2 lbs. wild salmon
3/4 cup black sesame seeds
2-3 tbsp. grape seed oil or peanut oil for frying
2 cups Savoy cabbage, finely shredded
1 cup snow peas, julienned
1 cup raw carrot, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large garlic clove, minced
1 tbsp. fresh ginger, minced
1 tbsp. Dijon mustard
2 tbsp. rice vinegar
2 tbsp. sesame oil
1/4 cup soy sauce
2/3 cup grapeseed or peanut oil
Sea salt and fresh ground pepper to taste
Fresh cilantro, chopped for garnish
Method:
1. Cut the salmon into 5 oz. Servings. Dredge both sides of the salmon in the sesame seeds, pressing so that they stick. Heat a fry pan to med-high, add the oil and fry the fish on both sides until cooked through. Remove from the pan and let it cool.
2. In a large bowl, toss all the salad
Ingredients together. In a small bowl, combine all the dressing
Ingredients except for the oil. Slowly pour in the oil, whisking while adding the oil. The dressing will be smooth and thick, add the sea salt and pepper to taste. Toss into the salad and mix well to combine.
3. Place a portion of the salad on your serving plate, top with the cooked wild salmon and garnish with the chopped cilantro.
Serves 6.
