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Skewered Salmon with Asian Chopped Salad

Posted By GKC On May 20, 2012 @ 2:00 am In Weekly Recipes | 1 Comment

Recipe by gourmetkoshercooking.com [2]

5 tablespoons soy sauce, divided
3 teaspoons toasted sesame oil, divided
1 pound salmon, skin removed, cut into appetizer portions
Small bamboo skewers, soaked in water for 30 minutes
1/2 head green cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1-1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preheat oven to 400 degrees F. 

Combine 2 tablespoons soy sauce and 1 teaspoon sesame oil. Cut salmon into 1 ½ inch pieces. In a bowl, toss the soy sesame mixture with the salmon, coating completely. Place one or two pieces of salmon on each skewer, depending on your taste. Arrange in a baking dish and bake 5- 8 minutes or until fully cooked through (do not overcook, they will continue cooking for a minute or two when you remove them from the oven) Remove from oven, cool completely. 



In a large bowl, combine green cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange. In a separate bowl, whisk together remaining soy sauce, vinegar, garlic, ginger, oil, 2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine.

Serve the salad on a large rectangular platter. Gently place the salmon skewers on top of the salad in a long straight row. Top with toasted almonds. Alternatively, you can cut the salmon in 2 ounce appetizer size pieces. Coat and cook, as the directions indicate, and place salmon on top of salad to serve.


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