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Ginger Roasted Salmon Salad
Ginger Roasted Salmon Salad
Asian flavours reign supreme in this dish, with an orange-ginger dressing and bok choy instead of the traditional bed of lettuce.
- Serves: 4
- Meal type: Soups/Salads
- Species: Salmon
Ingredients
- 4 x 120 g High Liner Foodservice Wild Pacifc Salmon Portions, #2516
- 30 mL each rice wine vinegar
- 30 mL each hoisin sauce
- 15 mL each minced fresh ginger root
- 15 mL each soy sauce
- 5 mL honey
- 1 clove of garlic
- 1 green onion, finely chopped
- 60 mL olive oil
- 1 orange
- 475 ml bok choy
- 250 mL sweet red pepper, julienned
- 250 mL radishes, chopped
Method
- Blend together vinegar, hoisin, ginger, soy sauce, honey, garlic and green onion. Whisking constantly, slowly drizzle in olive oil until mixture is emulsified. Divide mixture into two portions.
- Using a sharp knife, remove the peel and white pith from the orange. Slice between the membranes to cut out segments. Over an empty bowl, squeeze out the membranes to release as much juice as possible. Stir the orange juice into one portion of the ginger mixture, and reserve this portion for your salad dressing.
- Line a rimmed baking sheet with parchment paper, and top with a rack. Place the salmon on the rack, and bush with the remaining ginger mixture. Cook fish at 375°F (190°C) for 7-10minutes, or until it flakes easily.
- Gently toss the bok choy, red pepper, radishes and orange segments. Drizzle with the reserved dressing. Divide salad into 4 potions, and top each one with salmon.
