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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

SPICY SALMON SALAD WITH RED GRAPES Recipe

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This recipe for SPICY SALMON SALAD WITH RED GRAPES is from Mom's Favorite Receipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 6 TO 8 OUNCE KIRKLAND FROZEN SALMON PORTIONS, THAWED
2 TSP. POWDERED GINGER
1 TSP. GARLIC POWDER
1 TSP. CAYENNE PEPPER
4 TSP. BROWN SUGAR
4 TSP. DARK SOY SAUCE
6 T. CANOLA OIL
8 CUPS MIXED SALAD GREENS
2 CUPS RED SEEDLESS GRAPES, HALVES

VINAIGRETTE
1 CUP EXTRA VIRGIN OLIVE OIL
3 T BALSAMIC VINEGAR
3 T ORANGE JUICE
1/2 TSP. DIJON MUSTARD
1 TSP SUGAR
SALT AND FRESHLY CRACKED PEPPER,
Directions:
Directions:
WITH A SHARP KNIFE, CUT EACH SALMON PORTION INTO FOUR STRIPS, FOR A TOTAL OF 16 STRIPS. LAY THE STRIPS ON A PLATE AND PAT WITH PAPER TOWEL TO DRY.

IN A BOWL, COMBINE GINGER, GARLIC POWDER, CAYENNE AND BROWN SUGAR. ADD SOY SAUCE AND MIX WELL. USING THE BACK OF A SPOON OR A PASTRY BRUSH LIGHTLY BRUSH THE SPICE MIXTURE ONTO THE SALMON STRIPS.

HEAT CANOLA OIL IN A LARGE NONSTICK SKILLET AND SAUTE SALMON STRIPS OVER MEDIUM TO MEDIUM HIGH HEAT FOR ABOUT 3 MINUTES ON EACH SIDE, OR UNTIL BROWNED (CAN BE DONE IN 2 BATCHES). SET ASIDE

TO PREPARE THE VINAIGRETTE, COMBINE ALL INGREDIENTS IN A JAR AND SHAKE WELL.

TO ASSEMBLE SALAD, DRIZZLE GREEN AND GRAPES WITH VINAIGRETTE TO TASTE AND TOSS (REMAINDER OF VINAIGRETTE CAN BE SAVED FOR ANOTHER TIME). DIVIDE SALAD AMOUNT 4 PLATES, TOP EACH SERVING WITH 4 STRIPS OF SPICY SALMON AND DRIZZLE WITH A LITTLE OF THE VINAIGRETTE JUST BEFORE SERVING TO TIE THE FLAVORS TOGETHER
Number Of Servings:
Number Of Servings:
4

 

 

 

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