Ingredients
- Salad:
- 2 cups 2 cups crosscut-sliced bok choy
- 1-1/2 cups 1-1/2 cups celery, diagonally sliced
- 2/3 cup 2/3 cup daikon radish peeled, sliced, then cut in half-moons
- 2 Tablespoons 2 Tablespoons chopped Thai basil
- Dressing:
- 3 Tablespoons 3 Tablespoons each honey and rice wine vinegar
- 2 Tablespoons 2 Tablespoons each sesame oil and low sodium tamari sauce
- 2 teaspoons 2 teaspoons toasted or black sesame seeds
- 1/2 teaspoon 1/2 teaspoon wasabi paste
- 4 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon olive oil
- Salt and pepper, to taste
- 2 oz. 2 oz. fresh enoki mushrooms, optional
- 2 cups 2 cups cooked sushi rice/brown rice (or other cooked grain), kept warm
- Sauce:
- 1-1/2 Tablespoons 1-1/2 Tablespoons mayonnaise
- 3/4 teaspoon 3/4 teaspoon wasabi paste
Servings:
Units:
Instructions
- In large bowl, combine bok choy, celery, daikon and Thai basil. In separate small bowl, whisk together all dressing ingredients. Reserve
- 1/4 cup dressing. Pour remaining dressing over vegetables; stir. Cover and chill.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake
- pan occasionally to keep fish from sticking.
- Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen
- salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Whisk together mayonnaise and wasabi. Place salmon on baking sheet and drizzle fillets with wasabi sauce. Broil just until sauce bubbles;
- remove from oven/broiler.
- For each serving, place 1/2 cup rice, 2 cups vegetables and one salmon fillet on a plate or in a bowl. Drizzle on 1 tablespoon reserved
- dressing. Garnish with enoki mushrooms, if desired.
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