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Alaska Salmon Shanghai Salad
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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4 Alaska Salmon fillets (4 to 6-oz. ea.), fresh, thawed or frozen
1 Tbsp. olive oil
salt and pepper, to taste
2 oz. fresh enoki mushrooms, optional
2 c. cooked sushi rice/brown rice (or other cooked grain), kept warm

Salad:
2 c. crosscut-sliced bok choy
1-1/2 c. celery, diagonally sliced
2/3 c. daikon radish, peeled, sliced, then cut in half-moons
2 Tbsp. chopped Thai basil

Dressing:
3 Tbsp. honey
3 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
2 Tbsp. low sodium tamari sauce
2 tsp. toasted or black sesame seeds
1/2 tsp. wasabi paste

Sauce:
1-1/2 Tbsp. mayonnaise
3/4 tsp. wasabi paste
What to do:
1. In large bowl, combine bok choy, celery, daikon and Thai basil. In separate small bowl, whisk together all dressing ingredients. Reserve 1/4 c. dressing. Pour remaining dressing over vegetables; stir. Cover and chill.
2. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 min., until browned. Shake pan occasionally to keep fish from sticking.
3. Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 min. for frozen salmon or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
4. Whisk together mayonnaise and wasabi. Place salmon on baking sheet and drizzle fillets with wasabi sauce. Broil just until sauce bubbles; remove from oven/broiler.
5. For each serving, place 1/2 c. rice, 2 c. vegetables and one salmon fillet on a plate or in a bowl. Drizzle on 1 Tbsp. reserved dressing. Garnish with enoki mushrooms, if desired.
Nutritional information:
Calories: 458;   Total Fat: 20g;   Saturated Fat: 3g;   Cholesterol: 62mg;   Total Carbs: 41g;   Fiber: 2g;   Protein: 29g;   Sodium: 758mg;  
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