Salmon Salad With Sesame Soy Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A wholesome and high-protein way to have a salmon meal. You could also use small portions and serve this as a salad before a main meal. This serves 2 generously depending on the size of fillet you buy. Delish! Ingredients:
1 tsp sugar |
4 tsp soy sauce |
4 t rice vinegar |
4 t sesame oil |
4 tsp sesame seeds, toasted lightly and cooled |
1 lb. or more of salmon fillet |
freshly ground black pepper to taste |
arugula (or other salad greens) |
2 navel oranges, peeled and cut into segments |
Directions:
1. • Boil a large pot of water. When it comes to a boil gently drop in the salmon fillet and cook for about 10 minutes, depending on the thickness of the salmon. Remove with a sieved-spoon or drain in a colander. Place on cutting board skin-side up and with the side of a spoon gently scrape off the skin. Cut the salmon in two to check for doneness throughout (you can always put it back in the boiling water if undercooked). If salmon is done, cut into cubes. Place in Tupperware and chill a few hours or overnight.
2. • In a bowl whisk together the sugar, the soy sauce, the vinegar, and salt to taste, add the sesame oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds. Blend the dressing with the diced salmon.
3. • Using two serving-sized salad bowls, lay a generous bed of arugula in the bowls. Top with the salmon then garnish with orange segments. Drizzle some additional sesame oil around the perimeter of the salad.
4. Note: If you've never boiled fish and you think this sounds gross, you've got to try it. The fish cooks quickly, it comes out very tender, and the skin will scrape off the back very easily. I prepare this the night before when I'm home late and we need a meal ready quickly. With the salmon pre-cooked you only need to segment the oranges and stir the vinaigrette, and the vinaigrette could be made the day before as well.
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