Tuesday, February 23, 2016

A Wonderful Salmon Salad

To balance out the weekend treats I've been making the wedding dieters, I make them salads all week long.  These are for today's lunches.

Marinate the salmon overnight.  Here is the marinate recipe:

1/2 c. ketchup
1/2 c. honey
2 T. rice vinegar
1/4 c. yellow mustard
1 tsp. hot sauce
3 T. brown sugar
1-1/2 tsp. paprika
1 T. curry powder
1 T. soy sauce
3 cloves dived garlic
2 T. sesame oil
1/2 tsp. worcestershire sauce
1 tsp. lemon juice

Mix this together and marinate the salmon pieces in it overnight.
The next day, sear the salmon in a non-stick pan and set aside.  Leave the juice in the pan.

I place a thin layer of cooked pasta on the bottom and then pile fresh spring greens on top of it.  Add sliced radishes, green onions, cucumbers and shredded carrots on top of the lettuce.  Saute some edamame in the reserved salmon juice until they begin to blister.  Pile them around the edge of the salad.  Drizzle with the dressing:

2 T. balsamic vinegar
1 T. honey
1/2 cup of oil
2-3 T. minced fresh cilantro
diced green onions
S & P to taste

Shake this in a jar and drizzle over the salad.