Quick Asian Salad With Salmon Food

ASIAN SALMON SALAD

Steps:

• Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
• Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.

QUICK ASIAN SALAD WITH SALMON

Steps:

• Heat broiler. Place salmon fillets on a rimmed baking sheet; season generously with salt and pepper. Broil until fish is just cooked through, 8 to 10 minutes. When cool enough to handle, cut into large chunks.
• In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Set aside 2 tablespoons dressing.
• To remaining dressing, add napa and red cabbage, carrots, onion, almonds, and apricots; toss.
• Divide salad among 4 plates; top with salmon. Drizzle reserved dressing over salmon.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

ASIAN SALAD WITH SESAME DRESSING

Steps:

• Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
• Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

LIME INFUSED ATLANTIC SALMON WITH ASIAN SALAD

Steps:

• Combine all marinade ingredients in a bowl and stir well.
• Place salmon fillets in a shallow dish and cover with marinade.
• Rub the marinade gently on to the salmon and allow to rest while preparing the salad (5-10 minutes is more than enough time for the flavours to infuse).
• Combine salad ingredients (except sesame seeds) in a large bowl and then place on to the serving plates.
• Combine all ingredients for the dressing. Sesame oil can be quite powerful so if the taste is too strong, counter with more honey and lime juice.
• Drizzle dressing onto the salad and then sprinkle with sesame seeds.
• Place salmon fillets top-side down in a hot non-stick pan. Reduce to a medium heat and cook each side for 3-4 minutes depending on the thickness, turning only once. Salmon is best served rare to medium-rare.
• Place Atlantic Salmon with side salad and serve.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

ASIAN SALMON NOODLE SALAD

Steps:

• Cook spaghetti in boiling water until cooked al dente. Drain.
• In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
• In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
• Pour in dressing and toss to coat salad.
• Garnish with sesame seeds.