Fish And Vegetable Salad Recipe
Ingredients
3 tbsp (45 ml) wine vinegar
2 garlic cloves, smashed and chopped
1 tbsp (15 ml) soya sauce
1/2 tsp (2 ml) sugar
1/2 cup (125 ml) olive oil
2 tbsp (30 ml) vegetable oil
2 sole filets, cut in 1 in (2.5 cm) pieces
2 cups (500 ml) broccoli flowerets, blanched
1/4 lb (125 g) snow peas, blanched
6 cooked asparagus, cut in 2.5 cm (1 in) lengths
6 cherry tomatoes, halved
2 tbsp (30 ml) chopped fresh chives
6 water chestnuts, sliced
1/4 tsp (1 ml) ground ginger
1/2 tsp (2 ml) ground cumin
Juice 1 lemon
Salt and pepper
Directions
Whisk vinegar, garlic, soya, sugar, olive oil and lemon juice together until well incorporated; set aside.
Heat remaining oil in large frying pan.
Cook fish 2 minutes eacn side over high heat.
Add broccoli and pea pods; mix well.
Add remaining ingredients, season to taste and cook 3 to 4 minutes over high heat.
Transfer mixture to large salad bowl.
Whisk dressing and pour over ingredients; toss well.
Heat remaining oil in large frying pan.
Cook fish 2 minutes eacn side over high heat.
Add broccoli and pea pods; mix well.
Add remaining ingredients, season to taste and cook 3 to 4 minutes over high heat.
Transfer mixture to large salad bowl.
Whisk dressing and pour over ingredients; toss well.
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