Alaska Salmon Shanghai Salad
Recipe courtesy of Alaska Seafood Marketing Institute.
4 Alaska Salmon fillets (4 to 6 ounces each), fresh, thawed or frozen
1 tablespoon olive oil
Salt and ground black pepper, to taste
2 ounces fresh enoki mushrooms (optional)
2 cups cooked sushi rice/brown rice (or other cooked grain), kept warm
2 cups crosscut-sliced bok choy
1 1/2 cups celery, diagonally sliced
2/3 cup daikon radish, peeled, sliced, then cut in half-moons
2 tablespoons chopped Thai basil
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 tablespoons low sodium tamari sauce
2 teaspoons toasted or black sesame seeds
1/2 teaspoon wasabi paste
1 1/2 tablespoons mayonnaise
3/4 teaspoon wasabi paste
- In large bowl, combine bok choy, celery, daikon and Thai basil. In separate small bowl, whisk together all dressing ingredients. Reserve 1/4 cup dressing. Pour remaining dressing over vegetables; stir. Cover and chill.
- 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 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- 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.
- For each serving, place 1/2 cup rice, 2 cup vegetables and one salmon fillet on a plate or in a bowl. Drizzle on 1 tablespoon reserved dressing. Garnish with enoki mushrooms, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 458; Total Fat: 20g; Saturated Fat: 3g; Cholesterol: 62mg; Total Carbs: 41g; Fiber: 2g; Protein: 29g; Sodium: 758mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.