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COOKING WITH THE SNAP – Sesame Ginger Salad

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Sesame Ginger Salad

4 Small salmon filets – 3-5 ounces each
Sesame Seeds
Marinade
2 Tablespoons olive oil
1 Tablespoon rice vinegar
1 teaspoon ground ginger
1 garlic clove, pressed or minced
1 Tablespoon low-sodium soy sauce

Mix marinade and marinate salmon filets for 15-30 minutes, but no more. Marinating fish in a marinade with an acid (rice vinegar) for more than 30 minutes will break down the flesh.

Cook fish on broil 8-10 minutes or until fish reaches 145 degrees F internal temperature. (I actually cooked mine at 400 degrees F for 20-25 minutes. I didn’t slice into small filets, but cooked one large filet a little over a pound).

Toast 1/3 Cup sesame seeds in dry skillet for a few minutes until they are golden brown on medium heat. Be careful not to burn.

Salad
1 Bag shredded cabbage with carrots – Bed of lettuce could also be used (mixed greens, bib, etc.)
1 Carrot, peeled and diced
1 Mandarin orange
½ Avocado, diced
½ Cup snap peas
½ Red bell pepper, diced
2 Green onions, cut in ¼ inch slices (about 2 inches green part close to white onion, save white onion for another recipe)
1 Cup Brown rice

Dressing
1 Tablespoon soy sauce, reduced sodium
2 Tablespoons rice vinegar
½ tsp ground ginger
1 Clove garlic, pressed or minced
1 Tablespoon sesame oil
1 Tablespoon olive oil
½ teaspoon honey

Combine salad ingredients and dressing and mix well. Serve on individual plates/bowls. Sprinkle with toasted sesame seeds and add salmon filet. Enjoy!

Shared by Duplin County Extension Agent Sydney Knowles