Grilled Salmon Salad w/Warm Mustard Vinaigrette
Makes 2 Servings
Ingredients
2 Salmon Steaks
1 Bunch, Asparagus, ends trimmed
1 Lemon, zest & juice
Lettuce *I used a Spring Mix
2 Green Onions (Scallions), cut on bias
1-2 Purple Potatoes, cut into long slices
2 small handfuls, Rice Sticks
2 Cups, Vegetable or Canola Oil
Marinade for Fish:
1 Tablespoon, Ginger, minced
1 Teaspoon, Garlic, minced
2 Tablespoons, Rice Vinegar
1 Tablespoon, Sesame Oil
1 Tablespoon, Dijon Mustard
1/4 Cup, Tamari
1/4 Cup, Olive Oil
1 Tablespoon, Light Brown Sugar
S&P
Vinaigrette:
1 Shallot, minced
2 Teaspoons, Dijon Mustard
1 Teaspoon, Honey
1 1/2 Teaspoons, Red Wine Vinegar
4 Tablespoons, Olive Oil
1 Teaspoon, Garlic, minced
S&P
Instructions
Marinate the Salmon: In a small bowl, whisk together all the marinade ingredients. Place fish into a small baking dish, pour marinade over the fish, cover and place in fridge for 30-60 minutes.
Heat your grill.
Asparagus: Trim ends, season with olive oil, S&P, lemon zest and juice.
Potatoes, slice, season with olive oil, S&P.
Grill the Potatoes and Asparagus. Cook just until tender and remove them from grill. Cover with foil.
Salmon: Place on grill, skin side down. Cook for about 5-8 minutes per side.
Make vinaigrette while salmon is cooking. On the stove, over medium-low heat, add all the oil and shallot. Saute shallot for a few minutes until it becomes soft. Then add the remainder of the vinaigrette ingredients and mix well. Simmer until salmon is done.
Green Onions-Scallions
Fry the rice sticks: (follow directions on package). On the stove, over Medium heat add oil (just enough so that it will cover the rice sticks). Once it reaches 400 Degrees, add a small amount of rice sticks. They will puff up very quickly. Once they puff up, remove and place on paper towels to drain. I made my rice sticks in my cast iron skillet and I used Canola Oil since that is what I had on hand.
To Plate: Place your lettuce on your plate. Add the Asparagus on top. Drizzle some vinaigrette on top. Then top with the fish. Place the potatoes on the plate any way you like. Add the rice sticks on top of the fish and then drizzle more vinaigrette or add some to the side of the plate.
Mangia! Enjoy!