Curried Salmon Salad With Lemon Grass Vinaigrette Recipe
Ingredients
| 2 tablespoons Thai Mussaman curry paste | ||
| Unsweetened coconut milk | 1 Tablespoon, canned | |
| 1 teaspoon finely grated fresh ginger | ||
| Garlic | 1 Teaspoon, minced | |
| 1 teaspoon Oriental sesame oil | ||
| Vegetable oil | 7 Tablespoon | |
| Soy sauce | 3 1/2 Teaspoon | |
| Four 5-ounce center-cut salmon fillets | ||
| Lemon grass | 2 , minced | |
| Lemon juice | 2 Tablespoon, strained | |
| Light olive oil | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| 1/2 head of romaine lettuce, torn into bite-size pieces | ||
| 1/2 head of bronze-leaf lettuce, torn into bite-size pieces | ||
| 2 medium Belgian endives, cored and sliced crosswise 1/2 inch thick | ||
| 1 package enoki mushrooms or radish sproutsf | ||
| 1/2 of a ripe medium papaya— peeled, seeded and cut into 1/2- inch dice | ||
| Macadamia nuts | 1/3 Cup (16 tbs) | |
| 2 ounces pickled red ginger, f cut into matchsticks | ||
Directions
1. In a medium bowl, combine the curry paste, coconut milk, grated fresh ginger, garlic, sesame oil, vegetable oil and 2 teaspoons of the soy sauce. Whisk well. Pour half of the marinade into a 9-by-11-inch glass dish. Add the salmon and spoon the remaining marinade over the fish. Let marinate at room temperature for 1 hour, turning occasionally.
2. Meanwhile, in a small saucepan, combine the lemon grass with 1 cup of water and bring to a simmer over moderate heat. Simmer until only 1 teaspoon of liquid remains, about 30 minutes. In a small nonreactive bowl, whisk the lemon grass and its liquid with the lemon juice, olive oil, 1/2 teaspoon salt and the remaining 1 1/2 teaspoons soy sauce. Set the dressing aside.
3. Keeping as much of the marinade solids clinging to the fish as possible, transfer the salmon to a rack set over a platter and let drain for 20 minutes, turning once.
4. Light a grill. When the fire is medium-hot, grill the salmon for 3 minutes, then turn and grill for 2 to 3 minutes longer, until the flesh, 1/2 inch from the center of a fillet, flakes with a fork. Lightly salt the salmon. Alternatively, preheat the broiler. Broil the fish for about 5 minutes, until the surface is firm and begins to sizzle. Turn and broil for 2 1/2 to 3 1/2 minutes longer.
5. While the salmon cooks, assemble the salad: In a large bowl, toss the ro-maine and bronze-leaf lettuces with the endives and three-quarters of the enoki mushrooms. Whisk the reserved dressing to blend. Toss the salad with the dressing and arrange on 4 plates.
6. Scatter the diced papaya over the salads and set a salmon fillet in the center of each one. Sprinkle with the macadamia nuts. Garnish the salads with the remaining enoki mushrooms and the pickled ginger.
2. Meanwhile, in a small saucepan, combine the lemon grass with 1 cup of water and bring to a simmer over moderate heat. Simmer until only 1 teaspoon of liquid remains, about 30 minutes. In a small nonreactive bowl, whisk the lemon grass and its liquid with the lemon juice, olive oil, 1/2 teaspoon salt and the remaining 1 1/2 teaspoons soy sauce. Set the dressing aside.
3. Keeping as much of the marinade solids clinging to the fish as possible, transfer the salmon to a rack set over a platter and let drain for 20 minutes, turning once.
4. Light a grill. When the fire is medium-hot, grill the salmon for 3 minutes, then turn and grill for 2 to 3 minutes longer, until the flesh, 1/2 inch from the center of a fillet, flakes with a fork. Lightly salt the salmon. Alternatively, preheat the broiler. Broil the fish for about 5 minutes, until the surface is firm and begins to sizzle. Turn and broil for 2 1/2 to 3 1/2 minutes longer.
5. While the salmon cooks, assemble the salad: In a large bowl, toss the ro-maine and bronze-leaf lettuces with the endives and three-quarters of the enoki mushrooms. Whisk the reserved dressing to blend. Toss the salad with the dressing and arrange on 4 plates.
6. Scatter the diced papaya over the salads and set a salmon fillet in the center of each one. Sprinkle with the macadamia nuts. Garnish the salads with the remaining enoki mushrooms and the pickled ginger.
Chef
