Sesame-Crusted Salmon With Baby Greens And Miso-Shallot Vinaigrette Recipe

ingredients

Miso-Shallot Vinaigrette
1/4 cup shiro miso (fermented soybean paste)
1/4 cup sliced shallots
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper or togarashi*
1/4 teaspoon Asian sesame oil
3/4 cup canola or grapeseed oil

Sesame-Crusted Salmon
1 pound skinless salmon fillet, cut crosswise into serving pieces
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup sesame seeds
2 teaspoons canola or grapeseed oil
8 ounces mixed baby salad greens
1 cup cherry tomatoes, halved

directions

For Miso-Shallot Vinaigrette: In blender, combine miso, shallots, lemon juice, vinegar, sugar, pepper, and sesame oil; blend until smooth. With blender running, add canola oil in steady stream to emulsify. Cover and refrigerate up to 2 weeks.

For Sesame-Crusted Salmon: Sprinkle salmon with salt and black pepper. Spread sesame seeds on plate. Press both sides of each piece of salmon into seeds to coat.

In non-stick 10-inch skillet, heat oil over medium-high heat until hot. Add salmon; cook 4 to 6 minutes or until seeds are golden and salmon just loses its pink color throughout, turning salmon over once.

In large bowl, toss salad greens with tomatoes and 1/3 cup Miso-Shallot Vinaigrette. Divide salad among dinner plates; top with salmon.

* Togarashi is a spice blend available at most Asian grocery stores.

Recipe Source: Ming Tsai

nutrition data

Nutritional data has not been calculated yet.

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