SUMMER TIME

Hello ladies and gents this is the viking telling you that today we are talking about 

Sesame Ginger Salmon Salad

INGREDIENTS

• 2 tbsp. soy sauce
• piece ginger, chopped
• 1 clove garlic, chopped
• 2 tbsp. green onions, plus more for garnish
• 1 tbsp. sesame seeds
• 1/4 c. vegetable oil
• 3 tbsp. white vinegar
• 2 tbsp. honey
• 1 tbsp. sesame oil, plus more for drizzling
• 4 wonton wrappers, cut into 1/2" strips
• kosher salt
• Freshly ground black pepper
• 4 salmon pieces (about 2 lb.)
• 1 tbsp. extra-virgin olive oil
• 10 oz. mixed greens, washed
• 1 c. shredded carrots

 

DIRECTIONS

1. Preheat oven to 475°. In the bowl of a mini food processor add soy sauce, ginger, garlic, green onions, sesame seeds, vegetable oil, vinegar, honey and sesame oil. Pulse and blend until smooth; keep in refrigerator until ready to serve.
2. On a rimmed sheet pan, toss wonton strips with a drizzle of sesame oil, then season with salt and pepper. Spread wonton strips in an even layer across the sheet pan and bake until golden brown, 4 minutes.
3. Season salmon with salt and pepper. Heat cast-iron skillet over high heat and add olive oil to pan. When the pan is almost smoking, carefully place salmon in pan skin-side up. Cook for 4 minutes on each side.
4. Toss mixed greens and carrots with sesame ginger dressing. Serve salmon on bed of greens, garnish with green onions and drizzle with remaining dressing.

And as always have a chilled day from the viking.