Monday, May 6, 2013

Asian Style Salmon Salad

Now that it's May and Jon's birthday and corresponding pie was last week, we are making an effort to eat a little cleaner.  Sadly, this means cutting down on our consumption of things like nightly dessert.  Thankfully it does not mean we are going to stop going out to ice cream, because that's an important Sunday evening tradition for us in the summer.  At least for me, and I'm fairly certain I can get Colin in my corner.  This doesn't have much to do with anything, aside from the fact that this salad is healthy, filling and delicious.  And won't leave you craving peanut butter cups.  

I love salmon.  Love, love, love.  I always feel good after eating it, and it's so versatile.  Ina made this recipe originally with fresh tuna, but I never see that in the stores, and when I do it can be crazy expensive. I think this would also be good with any firm white fish. 

Asian Style Salmon Salad
inspired by Barefoot Contessa

1-2 pounds salmon
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced


Cook salmon however you like.  I brushed it with olive oil, sprinkled with salt and pepper and cooked over medium high heat for about 4 minutes on each side.  You can also roast, broil or grill it. 

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, lime juice, soy sauce and hot sauce. 
Add the avocados to the vinaigrette.
Cut the fish in chunks and place it in a large bowl. 
Add the scallions and red onion. 
Pour the vinaigrette mixture over the tuna and carefully mix.
Serve over greens, or on rolls.  


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