Spicy Salmon Salad Recette

Comment préparer Spicy Salmon Salad

1. Preheat oven to 375°F (190°C).
2. Cut 1 lb salmon fillet into 8 equal strips.
3. Pat salmon strips dry with paper towels and place them in a large glass baking dish.
4. In a small bowl, whisk together 1 tablespoon grated fresh ginger, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, ¼ cup soy sauce, 1 tablespoon hot sauce, and 1 tablespoon sesame oil.
5. Brush the marinade evenly over both sides of each salmon strip.
6. Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes (longer is better!).
7. While the salmon marinates, prepare the salad: Halve 1 pint cherry tomatoes and combine them in a large bowl with 5 cups mixed salad greens.
8. In a jar, whisk together ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste. Shake well.
9. Remove salmon from refrigerator; discard plastic wrap. Cover baking dish with aluminum foil.
10. Bake for 20-30 minutes, or until the salmon is cooked through and flakes easily with a fork.
11. Drizzle a small amount of vinaigrette over the salad and toss gently to coat. Set aside remaining dressing.
12. Divide the salad among four plates. Top each serving with two salmon strips.
13. Drizzle with a little extra vinaigrette before serving.
14. Serve immediately with an 8 or 12-grain baguette and a crisp Pinot Grigio (optional).