Salmon Salad
Recipe for 4 People, or 4 Large Salmon Filets
Marinade
1/3 C. Brown Sugar,
1/3 C. soy sauce
1/3 C. Water
1/4 C. Vegetable Oil
1 teaspoon grated fresh ginger
Marinate in air tight bag for at least 2 hours.
Salad
2 Romaine Hearts (Cut, Rinsed and Spun) Remove the bottom nub and top leaves that appear slightly wilted for a crispier salad.
1 Beefsteak or 2 Roma Tomatoes, center jam removed, chopped
1 Vidalia or Red Onion Sliced
1 Small Cucumber Diced (peeled and seeds scooped out to minimize the liquid in the salad)
Coarsely Grated Parmesan Reggiano
Dressing
Sweet Sesame-Soy Vinaigrette (it's the far superior option, and preferred by Diane and Michael.)
Caesar Dressing (Although a fabulous dressing, it's the sub par option for this dish and preferred by Al and Nikki)
Before putting salmon in marinade, season with lemon pepper, garlic powder, kosher salt and Steel City Salt CO’s Alderwood Smoked Sea Salt to taste. Marinate at least 2 hours.
Use a cast iron or carbon steel frying pan, and heat olive oil on high.
Splatter screens come in handy. Place the salmons on the skillet, skin side down, and cook for 4 minutes.
Flip the filets, remove the skin, and discard.
Cook for an additional 4 minutes giving the fish a nice char.
Turn again for an additional 1 - 2 minutes, and place on your individual prepared salad bed.