Max’s Grille Oriental Salmon Salad

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Max’s Grille Oriental Salmon Salad

Maple Ginger Glaze:

1/4 C. honey

1/4 C. real maple syrup

2 t. grated ginger root

2 t. Dijon mustard

2 t. course-grained mustard, such as Pommeray

Ginger Vinaigrette:

1 T. grated ginger root

1 T. soy sauce

1 T. sugar

2 T. rice wine vinegar

1 T. Asian sesame oil

1 medium garlic clove, minced

1 T. fresh lemon juice

1/4 C. vegetable oil

Salmon Salad:

4 (7 oz.) fresh salmon fillets, skin removed

1 T. vegetable oil

8 C. packed baby greens

12 oz. cooked udon noodles

1 T. Asian sesame oil

1 T. mirin

salt and fresh-ground black pepper, to taste

To makes glaze:
In a small bowl, whisk all ingredients together until well mixed. If made ahead, be sure to whisk again before using.

To make vinaigrette:
In a small nonreactive bowl, whisk all ingredients except oil together until well combined and sugar has dissolved. Slowly whisk in oil until well combined. If made ahead, be sure to whisk again before serving.

To make salad:
Preheat oven broiler unit. Brush both sides of fillets with some vegetable oil and place skinned side up on a broiler pan. Broil about 6 inches from heat source about 3 minutes. Turn and broil second side about 2 minutes, just until barely cooked through.

While salmon is cooking, toss greens with vinaigrette and divide among 4 large plates. Toss noodles with sesame oil, mirin, salt and pepper, and arrange atop greens. Top each with a cooked fillet and ladle about 2 tablespoons glaze over each fillet.

Makes 4 servings.

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