Curried Salmon Salad With Lemon Grass Vinaigrette Recipe

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Curry paste2 Tablespoon (Thai Mussaman)
 Canned unsweetened coconut milk1 Tablespoon, canned
 Finely grated fresh ginger1 Teaspoon
 Minced garlic1 Teaspoon
 Oriental sesame oil1 Teaspoon
 Vegetable oil7 Tablespoon
 Soy sauce3 1⁄2 Teaspoon
 Salmon fillets20 Ounce (4 In Number, 5 Ounce Each, Center Cut)
 Lemon grass stalk2 , minced (White Part Only)
 Strained lemon juice2 Tablespoon (Fresh Ones)
 Light olive oil1⁄4 Cup (4 tbs)
 Salt To Taste
 Romaine lettuce head1⁄2 , torn into bite-size pieces
 Bronze leaf lettuce head1⁄2 , torn into bite-size pieces
 Belgian endives2 Medium, cored and sliced crosswise 1/2 inch thick
 Enoki mushrooms/Radish sprouts10 Ounce (1 Package Or 1 Cup)
 Ripe papaya1⁄2 Medium, peeled, seeded and cut into 1/2- inch dice
 Macadamia nuts1 1⁄2 Ounce, coarsely chopped (1/3 Cup)
 Pickled ginger2 Ounce, cut into matchsticks (Red Ones)

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.
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