Teriyaki Poached Salmon Salad
Recipe provided by Stephen Calise, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Philadelphia, PA
Serves 1
The Salmon (best done day before serving)
1 Salmon filet (5 to 7 oz.)
¼ c. Teriyaki sauce (store bought)
1½ c. Water
Combine water and teriyaki sauce in oven proof pot or pan. Cover with lid or tin foil and place in pre-heated 350 degree oven. Bake for 20 minutes. Remove pot or pan and place in refrigerator to cool (about 30 minutes or overnight).
The Dressing
1 tsp. Minced Ginger (fresh)
2 Tbs. Soy Sauce
3 Tbs. Sesame Oil (Toasted)
¼ c. Mayo
2 Tbs. Peanut Butter
¼ c. Rice Wine Vinegar
3 Tbs. Sugar
Mix all ingredients in blender. Set aside.
The Salad
1/8 c. Napa Cabbage, thinly sliced
1/8 c. Baby Bok Choy, thinly sliced
1/8 c. Carrots, thinly sliced
1/8 c. Red Pepper, thinly sliced
1/8 c. Green Pepper, thinly sliced
1/8 c. Snow Peas, thinly sliced
½ c. Cooked Soba Noodles (tossed in 2 Tbs. teriyaki sauce)
2 Tbs. Chopped Peanuts
Toss all salad ingredients (except peanuts) in a bowl with a ¼ cup dressing. Place on a chilled salad plate. Sprinkle peanuts on top. Place chilled poached salmon on top of salad. Enjoy!
