Thursday, February 21, 2013
Asian Salmon Salad
I will bet that you can tell from my previous posts that I haven't done fish for a while (we were out of it) and haven't really had that many vegetables. We just love fresh vegetables and a salad is always a great solution. Tonight I decided to make salmon and place it on a bed of greens.
2 salmon filets (I used Wild Coho Salmon from SeaBear)
Sea salt and pepper
1/4 of a red bell pepper
2 small tomatoes cut into small sections
Green leaf lettuce
A small amount of fresh ginger, grated
Crispy rice noodles
Preheat oven to 325 degrees Fahrenheit. Place salmon onto a cookie sheet. Drizzle with olive oil, sprinkle with salt (I used a bamboo flavored sea salt), and pepper. Place salmon in the oven and cook for 14 minutes. Time will vary based on the thickness of the salmon. Remove salmon from pan by placing a spatula underneath the salmon fillet but just above the skin. The skin will stick to the pan and the salmon will come right up. Make sure that you don't oil the cookie sheet prior to putting the salmon on it otherwise it won't stick. Place salmon on top of the lettuce, arugula, bell pepper and tomato, top with some fresh grated ginger. Serve with Asian dressing and top with rice noodles.
1/3 cup rice vinegar
3 tablespoons tamari
1/4 teaspoon ground ginger
1 clove garlic, minced
2 teaspoons sugar
3/4 cup extra virgin olive oil
Place everything in a small jar and shake until mixed.