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5 spice salmon & asian mixed vegetable salad

September 1, 2010

five spice salmon

asian salad with fennel and broccoli stems

Thanks to P for the inspiration.

This dish is extremely quick to prepare if you have the right equipment (a mandolin or julienne tool) and 100% doable on a weekday. Took me about 15 minutes, healthy, tasty, and very presentable.

For the Salmon

1/3 lb salmon per person, fillet, non farmed
5 spice powder
berbere spice mixture or a bit of cayenne
salt

Salt the salmon, let sit for a couple of minutes. Dust the fleshiest side of the salmon in five spice powder and then top with 1/3 as much berbere or cayenne or other similar mixture.

For the Asian Mixed Vegetable Salad

2 broccoli stalks, trimmed and peeled w/ veg peeler
2 radishes, quartered and sliced thinly
1/4 bulb fennel, shaved on mandolin
1/2 cucumber, peeled, cored and sliced thinly
4 leaves butter lettuce, roughly ripped into 1-2 inch squares or so
1 pink pluot, in 1/2 inch cubes
1 dark plumb, in 1/2 inch cubes
2T seasoned rice vinegar
1T walnut oil or other fragrant nut oil
1T sesame seeds or gomashi
salt to taste

Julienne broccoli stems (hopefully you have a mandolin type contraption to do this) and mix all ingredients together!

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