Chili-glazed Salmon Salad
Chili-glazed Salmon Salad
6 ounces somen noodles (Japanese wheat noodles), cooked
Minced cilantro to taste
Few drops of sesame oil
6 6-inch flour tortillas
6 6-ounce salmon fillets, boneless
Salt and pepper to taste
Chili Glaze
2 ounces soy sauce
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
2 tablespoons granulated sugar
2 teaspoons sesame oil
1 tablespoon sushi ginger, minced
1 tablespoon Worcestershire
4 tablespoons cilantro, chopped,
2 tablespoons fresh ginger, minced
1 tablespoon black pepper, crushed
1 cup honey
Asian dressing
1 tablespoon granulated sugar
2 tablespoons soy sauce
2 tablespoons water
1 cup mayonnaise
1 tablespoon black sesame seeds
1 tablespoon sesame oil
Salad
1 raw beet, skinned
12 ounces mixed baby greens
16 ounces, firm tofu, diced
3 Roma tomatoes, diced
1 English cucumber, diced
Season cooked somen noodles with minced cilantro to taste and a drop or two of sesame oil. Reserve. Deep fry tortillas until golden brown. Reserve. Season salmon with salt and pepper; set aside.
For the chili glaze: In a mixing bowl combine the soy sauce, garlic, red pepper flakes, sugar, sesame oil, sushi ginger, Worcestershire, cilantro, fresh ginger, pepper and honey.
Grill both sides of salmon, about 5 minutes per side, basting with chili glaze.
For the dressing: In a mixing bowl dissolve the sugar in the soy sauce and water. Add the mayonnaise, black sesame seeds and sesame oil, whisking well with a wire whip.
For the garnish: Use an Asian vegetable curler to cut slices of beet. Lightly rinse and hold in ice water.
To assemble: Place salad greens in large bowl and dress greens with three tablespoons Asian dressing per two ounces of greens. Place 1 ounce of greens in center of plate. Add 3 pieces each of the tofu, tomato and cucumber around outside of plate. Top greens with a fried tortilla. Then add another ounce of greens on top of the tortilla. Place equally sized portions of noodles on top of the greens. Top your noodles with a cooked salmon filet and garnish with beet curls.
Serves six.
Chef's note: Do not prepare dressed salad in advance or dressing will wilt the greens.
Wine recommendation: Italian soave or pinot grigio.
Chef Eric Kelly, Indian Lakes Resort, Bloomingdale