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Ingredients:
SERVES 6-8
Salad dressing 1-1/2 tablespoons soy sauce
1/4 cup rice
wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1 tablespoon sugar
1/4 cup corn oil
Fresh pepper
2 pounds salmon
fillet
2 green onions, cut into thirds and smashed slightly
4 slices 1/4"
thick fresh ginger
Salt
1/2 pound baby pattypan squash, a mixture of
yellow and green or 3 small zucchini and 3 small yellow squash, sliced 1/2"
thick
1/2 pound French green beans (very thin green beans)
1 bunch baby
bok choy*
OR
1 10-ounce package fresh spinach
1 7-8 ounce
package rice stick noodles (Chinese vermicelli)**
1 cucumber, peeled, cut in
half lengthwise, seeded, and sliced
1 pint cherry tomatoes, halved
1/2
cup (about 1/4 pound) fresh peas (those from shelled sugar snap peas taste
great)
1/4 cup chopped fresh mint
1/4 cup chopped cilantro
*Look for
the Melissa brand in larger grocery stores
**In Asian food section of
grocery store
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Bay Area Salmon Salad
To make it easier on yourself, poach the salmon ahead of time and refrigerate,
bringing the fish to room temperature before serving. Don't make the rest of the
salad longer than a couple of hours ahead. This combination would be delicious
served warm too.
How to Make it
1. To make dressing: Combine first five ingredients and whisk in corn oil.
Season to taste with salt and pepper. Set aside.
2. To poach salmon: Put
salmon in water to cover with onions and ginger. Place aluminum foil on top of
fish as a cover and bring water to boil. As soon as it boils, turn off heat and
leave fish covered for 10 minutes. Check to see that fish is cooked. You don't
want to overcook it. Remove from poaching liquid and set aside to cool. Sprinkle
lightly with salt.
3. Cook squash in vegetable steamer over boiling water
until just tender (5-8 minutes, depending on size). Remove, toss with 1-2
tablespoons of dressing and set aside. Cook green beans and bok choy the same
way. Toss with a little dressing and set aside.
4. If you use spinach,
remove tough stems and steam until just wilted. You may have to do this in two
batches Remove from heat and set aside. Toss with 1-2 tablespoons of dressing.
5. To cook rice stick noodles: Bring 6-8 cups of water to a boil. Boil
noodles for 3-4 minutes. Drain. When cool enough to handle, cut into smaller
pieces. Toss with a few tablespoons of dressing until lightly coated. Set aside.
6. When ready to serve, toss noodles and vegetables, including cherry
tomatoes, peas, and all but a couple of tablespoon of herbs. Add salad dressing
to taste. Salt and pepper if necessary. Put on serving plate and top with a
piece of fish. Drizzle with a little more dressing and sprinkle on a few chopped
herbs.
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