Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Rice vinegar

  2. 1 1/2 teaspoons 7 1/2ml Dijon mustard

  3. 1 teaspoon 5ml Minced shallots

  4. 1 teaspoon 5ml Grated fresh ginger

  5. 1 1/2 teaspoons 7 1/2ml Peanut butter -

  6. 1 1/2 teaspoons 7 1/2ml Honey

  7. 1 tablespoon 15ml Soy sauce

  8. 2 tablespoons 30ml Sesame oil Salt - to taste Freshly-ground black pepper - to taste

  9. 1/4 cup 59ml Vegetable oil Salmon and Salad

  10. 1/2 cup 118ml Soy sauce

  11. 2 tablespoons 30ml Sesame oil

  12. 3/4 cup 82g / 2.9oz Sesame seeds

  13. 4 Skinless salmon fillets - (6 oz ea)

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  16. 3 tablespoons 45ml Oil

  17. 1/2 lb 227g / 8oz Baby salad greens Dressing - (listed above)

  18. 1 Papaya - peeled, seeded, And diced

  19. 1/4 cup 36g / 1 1/3oz Crumbled blue cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Dressing: In a blender, mix the vinegar, mustard, shallots, ginger, peanut butter, honey, soy sauce, sesame oil, salt and pepper. Gradually add the vegetable oil until smooth and emulsified. Taste for seasoning. If it has too strong a taste of vinegar, add salt to balance. Note: Try variations on the salad ingredients, such as baby spinach and thinly sliced red onions or a slaw of shredded carrots and green and red cabbages. For the Salmon And Salad: Measure the soy sauce and sesame oil into a shallow glass dish and pour the sesame seeds into another shallow dish. Season the salmon with salt and pepper. Dip each piece of salmon into the soy-sesame oil mixture, then roll it in the sesame seeds to coat. Heat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the salmon and cook until the fish has a nice brown crust on the bottom, about 3 to 5 minutes. Turn the salmon over and place the skillet in the oven until the fish is cooked through, about 5 minutes. While the salmon is in the oven, toss the salad greens with the dressing, then mound the greens on a serving platter or individual dinner plates. Sprinkle with papaya and blue cheese. Remove the salmon from the oven and place on the greens. This recipe yields 4 servings. Each serving: 837 calories; 49 grams protein; 17 grams carbohydrates; 5 grams fiber; 65 grams fat; 11 grams saturated fat; 93 mg. cholesterol; 1,812 mg. sodium.


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