Asian Salmon Salad with Orange Sesame Vinaigrette
chef larry_generic
Posted: 03/09/2009
Last Updated:
1531 days ago
Yield: 4 servingsIngredients:
4 each Salmon fillets, 5 oz. each, boneless, skinless Salt to season Fresh ground black pepper to season Olive oil as needed 5 oz. Petite salad greens or spring lettuce mix 3 oz. Napa cabbage, chopped 2 oz. Romaine lettuce, chopped ½ cup Carrots, julienne cut ½ cup Red belle pepper, julienne cut 8 each Red tomato wedges 12 each Cucumber, seeded, and sliced on long bias Chef Larrys Orange Sesame Vinaigrette (recipe follows) as needed 12 each Orange segments 12 each Asparagus spears, cooked Chef Larry's Scallion Oil (recipe follows) for service Chives, minced to garnish Sesame seeds to garnish
Method:
Prepare Chef Larry's Orange Sesame Vinaigrette and Scallion Oil per recipes, reserve. Preheat grill pan or skillet. Season salmon fillets with salt, pepper and olive oil. Place seasoned salmon fillets on preheated grill or in preheated pan and cook until done. Remove cooked salmon fillets and reserve. Place salad greens, Napa cabbage, Romaine lettuce, carrot and red bell peppers in a mixing bowl and add enough Orange Sesame Vinaigrette to coat lettuces. Gently toss lettuces. Arrange tomato wedges, cucumber and orange wedges on serving plates. Portion dressed lettuces on serving plates and top with cooked salmon fillets. Top salmon fillets with asparagus spears (3 per serving) and a sprinkling of sesame seeds. Drizzle with Chef Larry's Scallion Oil and garnish with minced chives.
Orange Sesame Vinaigrette
Yield:1 cupIngredients:
1/4 cup Orange juice 1 tbsp. Soy sauce 1/2 tsp. Sesame oil 1/4 tsp. Garlic, minced 1/3 tsp. Fresh ginger, grated 1 tsp. Dijon mustard 2/3 tsp. Sugar 1/4 cup Rice wine vinegar 1/2 cup Olive oil Salt to season Fresh ground black pepper to season
Method:
Combine orange juice, soy sauce, garlic, ginger, Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive and sesame oils. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.
Scallion Oil
Yield:1 cupIngredients:
2/3 cup Scallions, rough chopped 1/4 cup (packed) Fresh parsley, stems removed 1 tsp. Garlic, minced Pinch of Red chili flakes 2/3 cup Olive oil Salt to season Fresh ground black pepper to season
Method:
Place ingredients in a blender or food processor. Puree until smooth. Line strainer with cheesecloth and place over a bowl. Pour puree into strainer and allow oil to drip into bowl. Do not push through. Place oil in squeeze bottle for use.
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