Sautéed Salmon Salad by Snappy Salads

Print
Email
|

by Karla Coe-Specker

wfaa.com

Posted on $util.date("MMMM d, yyyy 'at' h:mm a", $contentitem.contentStartDate, "$gmt2")

Updated Wednesday, Feb 26 at 2:20 PM

4 cups Spring mix (loosely packed) 

2 cups Napa or Savoy cabbage, 1/2" slices

Grilled pineapple 1 serving (see procedure below)

1 Red bell pepper, matchstick 

1 Carrot 

1 Green Onion 

1 serving Cilantro 

1 oz Ginger Vinaigrette (see recipe below)

4 oz filet of Sockeye Salmon or similar quality (see recipe below)

1 oz Maple Glaze (see recipe below)

Procedure:

Mix cabbage and lettuce in stainless steel bowl. Add red bell pepper, carrot, green onion, cilantro, and pineapple. Dress with Ginger Vinaigrette. Add Sautéed Salmon on top. Drizzle salmon with Maple Glaze. Place cilantro garnish on top of salmon and serve.

 

 

Maple Glaze

 

1/2 C. Pineapple juice (reserved juice from #10 can of pineapple rings)

1/3 C. Maple Syrup

Procedure:

In a small sauce pan, combine ingredients and reduce by half over medium heat. Transfer to squeeze bottle and refrigerate. Can be made 2 days in advance.

 

1tsp olive oil

1 can  Pineapple rings, drained of juices

Procedure:

Lightly oil both sides of a pineapple ring. Place on hot grill. Once grill marks appear, turn the pineapple 90 degrees and place back on the grill to create an "x" pattern on the pineapple. Repeat on other side. Remove from grill. Repeat as needed. Can be kept refrigerated for up to two days.

 

1/2 C. Vegetable oil

1/4 C. Lemon juice, fresh

1/4 C. Mandarin oranges

2 Tbl. Soy sauce

2 Tbl. Sesame oil

1 Tbl. Sugar

1 Tbl. Honey

1/4 C. Ginger, grated

  Black Pepper to taste

Procedure :

Using a stick blender, emulsify all ingredients until fully incorporated. Cover, day dot and chill overnight. Can be made up to two days in advance.

 

 

 

Sockeye Salmon

1 Tsp. Vegetable oil

1 ea. Salmon filet, thawed

As needed Salt & pepper

Procedure

 

Add oil to pan on medium-high heat. Sprinkle salmon with salt and fresh-ground pepper; add salmon to pan. Cook salmon until brown, about 2 minutes. Turn and cook until opaque in center, about 2 minutes longer.

 

Ginger Vinaigrette

 

 

Grilled Pineapple

 

 

Print
Email
|