Spicy Salmon Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 kg boneless salmon fillets
• 2 teaspoons powdered ginger
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 5 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 2 -3 drops mike's hot sauce
• 8 cups mixed baby greens
• 1 pint cherry tomatoes
• 1/4 cup chopped plain peanuts (optional) or 1/4 cup pine nuts (optional)
• 1/2 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons orange juice
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon freshly cracked pepper

Recipe

• 1 with a sharp knife, cut the salmon filet into 8 equal strips. pat dry with paper towel and lay in a large glass rectangular baking dish.
• 2 in a small bowl combine ginger, garlic powder & cayenne pepper. stir to mix. add soy sauce, hot sauce and sesame oil. mix well.
• 3 brush all the sauce onto each side of each strip of salmon. cover with plastic wrap and leave in fridge for 30 minutes.
• 4 heat oven to 375°f remove plastic wrap and recover with tinfoil. cook salmon for 30 minutes or until opaque and flakes with fork.
• 5 right before salmon is done, slice cherry tomatoes in half and mix in large bowl with salad greens.
• 6 toss all vinaigrette ingredients in a jar and shake well. **you can use more olive oil if you like.
• 7 drizzle small amounts of vinaigrette over salad and toss well until satisfied with covering. set aside remaining dressing.
• 8 divide salad among 4 plates and top each serving with 2 strips of salmon. drizzle with a little bit of remaining vinaigrette just before serving.
• 9 serve with an 8 or 12 grain baguette and a nice pinot grigio.
• 10 note: this salad is also nice topped with chopped plain peanuts or pine nuts.
• 11 ** preparation time does not include marinating time.