Chinese-style Grilled Salmon Salad
45 min (30 min marinating time)
½ head Napa cabbage or romaine lettuce, finely shredded
2 medium carrots, peeled & julienned
1 cucumber, peeled & julienned
½ bunch fresh cilantro leaves
4 scallions, thinly sliced
2 tbsp toasted sesame seeds
Store bought crispy wonton skin strips for garnishing
Salmon skewer ingredients:
1 pound (wild-caught) bone-less salmon, cut into cubes
2 tbsp soy sauce
1 tsp Chinese garlic chili paste
2 tbsp vegetable or canola oil
2 tbsp soy sauce
¼ cup red wine vinegar
2 ½ tbsp toasted sesame oil
1 ½ tbsp hoisin sauce
2 ½ tsp Chinese chili garlic sauce
¼ tsp fine sea salt
1 ½ tsp freshly grated ginger
1 large clove garlic, finely grated
3 tbsp honey
1 tbsp scallion, minced
Place salmon pieces in a resealable plastic bag. In a small bowl, mix soy sauce, garlic-chili paste, and canola oil.
Pour mixture into the plastic bag with salmon pieces. Seal the bag, rotate to mix thoroughly and allow to marinate in the refrigerator for 30 minutes.
Preheat grill to medium-high heat.
To prepare dressing, place all dressing ingredients in a small bowl and whisk together until well combined. Set aside until serving time.
To make the salad, combine shredded cabbage or lettuce, carrots, cucumber, cilantro in a large salad bowl. Drizzle with enough dressing and toss to coat well.
Remove salmon from bag, discard marinade and thread salmon cubes onto skewers.
Oil the grill. Place salmon skewers on the grill.
Cook on medium heat for about 3 minutes un-disturbed. Turn salmon skewers over and cook for about 2-3 minutes or until fish flakes easily with a fork.
Remove salmon skewers from grill. Drizzle and coat with remaining dressing.
Serve salad on a platter, top with salmon skewers and sprinkle with sesame seeds, sliced scallions, and crispy wonton strips.