Prep 15 mins
Cook 30 mins
This is a great recipe for when a light flavourful meal is what you want. It's quick & easy enough for weekday meals and nice enough for company. It's a recipe I adapted from one found in the Costco Connection by Karen MacNeil.
- 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
- 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.
- In a small bowl combine ginger, garlic powder & cayenne pepper. Stir to mix. Add soy sauce, hot sauce and sesame oil. Mix well.
- Brush all the sauce onto each side of each strip of salmon. Cover with plastic wrap and leave in fridge for 30 minutes.
- Heat oven to 375°F Remove plastic wrap and recover with tinfoil. Cook salmon for 30 minutes or until opaque and flakes with fork.
- Right before salmon is done, slice cherry tomatoes in half and mix in large bowl with salad greens.
- Toss all vinaigrette ingredients in a jar and shake well. **You can use more olive oil if you like.
- Drizzle small amounts of vinaigrette over salad and toss well until satisfied with covering. Set aside remaining dressing.
- 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.
- Serve with an 8 or 12 grain baguette and a nice Pinot Grigio.
- Note: this salad is also nice topped with chopped plain peanuts or pine nuts.
- ** Preparation time does not include marinating time.
Oh my, this was really, really good!! I had 500 g of salmon fillet and used half of the marinade - turned out gorgeously flavourful and spicy! Made just enough vinaigrette for two servings (2 tbls of olive oil, 1 ts of balsamic vinegar and so on), and we thoroughly enjoyed our dinner! Thank you so much for sharing, this will definitely get made again!
WOW, another great recipe from Beautiful BC for those of us who enjoy a little zip in our food! I cooked my 1 kg salmon fillet whole, using 1/2 the spice mixture, and the fish was moist and delicious. I didn't have any sesame oil, and substituted canola. The leftovers will make a great cold salad for lunch tomorrow...there is plenty of dressing left, and I expect it can be used with any green salad. I liked the dressing very much, but the star of the meal was the salmon.
A nice and different way to eat salmon. I quartered the recipe, using just a dash of cayenne. I enjoyed this on the salad. Thanks!