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If you can't find enoki mushrooms, you can use canned straw mushrooms, just rinse and drain thoroughly before using.
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| Singapore Salmon Salad |
Ingredients
(4 servings - 223 calories per serving)
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| 4 - 8oz |
salmon fillets cut 1-inch thick |
| 1 lb |
fresh asparagus spears |
| 1 tbsp |
garlic infused oil |
| 1 tsp |
fennel seed (crushed) |
| 1 head |
Bibb lettuce (separated into leaves) |
| 1 |
tomato (cut into thin wedges) |
| 1 cup |
enoki mushrooms |
| 1 tbsp |
salad oil |
| 1 tbsp |
rice vinegar |
| 1 tbsp |
soy sauce |
| 1 tsp |
toasted sesame oil |
| 1/4 tsp |
sugar |
| 1/4 tsp |
fresh ginger (grated) |
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- Snap off and discard woody bases from asparagus.
- Rinse finsh and pat dry with paper towels.
- Brush asparagus and fish (both sides) with oil.
- Press fennel seed into both sides of salmon.
- Preheat grill to medium hot.
- Place fish on greased rack directly over coals.
- Place asparagus on a sheet of heavy aluminum foil.
- Place foil on grill rack next to fish.
- Grill for 8 to 12 minutes or until asparagus is tender and fish flakes easily with a fork.
- Turn fish once during cooking.
- Line four serving plates with lettuce leaves.
- Place cooked salmon atop lettue.
- Arrange asparagus, tomato wedges, and mushrooms around salmon.
- In small mixing bowl or cruet, combine salad oil, vinegar, soy sauce, sesame oil, sugar, and ginger.
- Mix with wisk or cover and shake to blend well.
- Drizzle over salads.
- Serve immediately.
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