Thai Salmon with Ginger Print Email

Marinated and sauteed salmon with sauteed veggies including lettuce - genuine Thai style

4 Salmon Filets, Skinless
1 cup thinly sliced carrot matchsticks
2 cups finely shredded cabbage
1 cup snow peas
4 cups shredded iceberg lettuce

1 TBS fresh ginger, chopped
2 TBS raspberry vinegar
1 TBS rice vinegar
1 TBS mirin (mild sake)
1 TBS honey
1 TBS soy sauce
2 tsp fresh basil, chopped
1 TBS Thai curry paste

1/4 cup sesame oil
1/4 cup peanut oil

Blend together ginger through Thai curry paste to make marinade, combine with salmon in a plastic bag and marinate for one hour.

Remove salmon from the marinade and blend the left over marinade with sesame oil and peanut oil to make vinaigrette.

Pan fry salmon, presentation side first, to rich golden brown. Deglaze the pan some of vinaigrette and saute finely sliced vegetables. Arrange salmon and sauteed vegetables on plate and garnish with salad greens. Drizzle to taste with hot vinaigrette. Serves 4

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