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 firstname.lastname@example.org 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
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.
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
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
William E. Stanton was born July 11, 1920 in Detroit, Michigan, but he spent most of his early life in... read more