Recipe by Debi
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.
Top Review by stormylee
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!
- 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
Directions See How It's Made
- 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.