Ingredients
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1 1/2 kg boneless salmon fillets
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2 teaspoons powdered ginger
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2 teaspoons garlic powder
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1 teaspoon cayenne pepper
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5 tablespoons dark soy sauce
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2 tablespoons sesame oil
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2 -3 drops mike's hot sauce
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8 cups mixed baby greens
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1 pint cherry tomatoes
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1/4 cup chopped plain peanuts or 1/4 cup pine nuts
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1/2 cup extra virgin olive oil
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3 tablespoons balsamic vinegar
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2 tablespoons orange juice
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1/2 teaspoon Dijon mustard
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1/4 teaspoon salt
Instructions
- With a sharp knife, cut the salmon filet into 8 equal strips. Pat dry with paper towel and lay in a large glass rectangular baking dish.
- In a small bowl combine ginger, garlic powder & cayenne pepper. Stir to mix. Add soy sauce, hot sauce and sesame oil. Mix well.
- Brush all the sauce onto each side of each strip of salmon. Cover with plastic wrap and leave in fridge for 30 minutes.
- Heat oven to 375°F Remove plastic wrap and recover with tinfoil. Cook salmon for 30 minutes or until opaque and flakes with fork.
- Right before salmon is done, slice cherry tomatoes in half and mix in large bowl with salad greens.
- Toss all vinaigrette ingredients in a jar and shake well. **You can use more olive oil if you like.
- Drizzle small amounts of vinaigrette over salad and toss well until satisfied with covering. Set aside remaining dressing.
- Divide salad among 4 plates and top each serving with 2 strips of salmon. Drizzle with a little bit of remaining vinaigrette just before serving.
- Serve with an 8 or 12 grain baguette and a nice Pinot Grigio.
- Note: this salad is also nice topped with chopped plain peanuts or pine nuts.
- ** Preparation time does not include marinating time.