Roasted Salmon With Crispy Asian Salad
Written by Greg Houtteman   
Tuesday, 04 January 2005 09:20
Man this sounded good so I thought I'd post it - if you can't be catching salmon might as well be eating some.
  • 3 tablespoons rice vinegar
  • Juice and zest of 1 medium lime
  • 2 tablespoons dark sesame oil
  • 1 tablespoon granulated sugar
  • Scant 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups shredded iceberg lettuce (about 1/2 of a small head)
  • 1 medium cucumber, unpeeled, halved lengthwise, then seeded and thinly sliced
  • 1/2 cup plus 2 tablespoons coarsely chopped salted roasted peanuts (divided)
  • 1/4 cup chopped fresh cilantro (divided)
  • Salmon:
  • 1/4 cup soy sauce
  • 3 tablespoons dark molasses, preferably unsulphured (which has a better flavor)
  • 2 teaspoons lime juice
  • 4 6- to 8-ounce salmon fillets, skin on one side
  • Vegetable or extra-virgin olive oil for greasing baking sheet
  • Kosher salt

To make dressing: Whisk together rice vinegar, lime juice and zest, sesame oil, sugar, salt and pepper flakes in a small nonreactive bowl.

In a large bowl toss together lettuce, cucumber slices, 1/2 cup peanuts and half of the cilantro. The salad can be prepared 3 hours ahead; cover and refrigerate separately the dressing and the lettuce, cucumbers and nuts. Cover and leave remaining nuts and chopped cilantro at room temperature. Bring refrigerated ingredients to room temperature before using.

To make salmon: Place rack in center of oven; preheat oven to 450 degrees.

Whisk together soy sauce, molasses and lime juice in a shallow nonreactive dish. Add salmon fillets, flesh sides down, and marinate 30 minutes at room temperature.

Line a heavy, rimmed baking sheet with foil and grease foil with oil. Place salmon fillets, flesh sides up, on the baking sheet. Salt lightly. Roast salmon until flesh is opaque and flakes easily when pierced with a sharp knife, 10 to 14 minutes, depending on thickness of fish.

Remove from oven and, using a metal spatula, loosen fillets from skin and transfer fillets to dinner plates.

Toss lettuce and cucumber mixture with half of the dressing to coat well, and garnish each serving of salmon with some salad. Drizzle remaining dressing over the salmon and sprinkle with some of the remaining cilantro and peanuts. Serve immediately.

 
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