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Restaurants›Peterlins›Asian Salmon Salad Recipe

Asian Salmon Salad Recipe

Name: Peterlins Asian Salmon Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 6 cups mixed salad greens (spring mix or baby lettuce); 1 cup mandarin orange segments (canned, drained or fresh); 1 cup cherry or grape tomatoes, halved; 3 each green onions (scallions), thinly sliced; 1 each red bell pepper, diced small; 1 cup orange or yellow carrot, julienned or shredded; 1 cup almonds, sliced or slivered, toasted; 2 each salmon fillets, skin removed or left on (4–6 oz each); 1 tbs soy sauce or tamari; 1 tsp rice vinegar; 0.5 tsp sesame oil; 1 tbs vegetable oil or neutral oil for cooking; 0.25 tsp salt; 0.125 tsp black pepper; 4 oz goat cheese (log or rounds), chilled; 0.25 cup all-purpose flour; 1 each large egg, beaten; 0.5 cup panko breadcrumbs; 0.25 cup neutral oil for shallow frying (canola, vegetable); 0.125 tsp salt; 0.0625 tsp black pepper; 3 tbs sweet chili sauce; 2 tbs rice vinegar; 1 tsp soy sauce or tamari; 1 tsp sesame oil; 2 tbs neutral oil (vegetable or canola); 1 tbs fresh lime juice; 0.5 tsp fresh ginger, grated; 0.5 tsp garlic, minced; 0.25 tsp optional—red pepper flakes

Inspired by Peterlins

Time40m

Serves2

Mixed greens, mandarin oranges, almonds, tomatoes, green onions, diced peppers, carrots, fried goat cheese, and sweet chili vinaigrette.

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Ingredients

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Salad base

6 cups mixed salad greens (spring mix or baby lettuce)

1 cup mandarin orange segments (canned, drained or fresh)

1 cup cherry or grape tomatoes, halved

3 each green onions (scallions), thinly sliced

1 each red bell pepper, diced small

1 cup orange or yellow carrot, julienned or shredded

1 cup almonds, sliced or slivered, toasted

Salmon

2 each salmon fillets, skin removed or left on (4–6 oz each)

1 tbs soy sauce or tamari

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1 tbs vegetable oil or neutral oil for cooking

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Fried goat cheese

4 oz goat cheese (log or rounds), chilled

1/4 cup 00 bread flour

1 each large egg, beaten

1/2 cup Panko breadcrumbs

1/4 cup neutral oil for shallow frying (canola, vegetable)

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Sweet chili vinaigrette

3 tbs sweet chili sauce

2 tbs Rice vinegar

1 tsp soy sauce or tamari

1 tsp Toasted sesame oil

2 tbs neutral oil (vegetable or canola)

1 tbs Fresh lime juice

1/2 tsp Fresh ginger, grated

1/2 tsp Garlic, minced

1/4 tsp optional—red pepper flakes

Method

Salad base

In a large bowl, combine the mixed salad greens, drained mandarin segments, halved tomatoes, sliced green onions, diced red pepper, julienned carrots, and toasted almonds. Keep chilled until ready to plate.

Sweet chili vinaigrette

Whisk together sweet chili sauce, rice vinegar, soy sauce, sesame oil, neutral oil, lime juice, grated ginger, minced garlic, and optional red pepper flakes in a small bowl or jar. Taste and adjust: add a little more vinegar if you want brighter acidity or a touch more chili sauce for sweetness. Set aside.

Salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with the 1/4 tsp salt and 1/8 tsp black pepper.

Whisk together 1 tbs soy sauce, 1 tsp rice vinegar, and 1/2 tsp sesame oil. Brush or spoon this mixture over both sides of the salmon and let sit 5–10 minutes to marinate.

Heat 1 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon in the pan (skin side down if left on). Cook without moving 3–4 minutes until a golden crust forms.

Flip the fillets and cook another 2–4 minutes, depending on thickness, until salmon is opaque to the center and registers 125–130°F (52–54°C) for medium-rare or 140°F (60°C) for well done. Remove from pan and let rest 3 minutes, then flake into large chunks or leave whole to slice.

Fried goat cheese

If using a log, cut chilled goat cheese into 8 medallions (about 1/2 inch thick). Pat lightly dry on paper towel.

Set up a dredging station: a shallow bowl with flour (seasoned with 1/8 tsp salt and 1/16 tsp pepper), a bowl with the beaten egg, and a bowl with panko breadcrumbs.

Coat each goat cheese medallion lightly in flour, dip in beaten egg, then press into panko until well coated. Chill on a plate in the fridge for 10 minutes to help the coating adhere.

Heat 1/4 cup neutral oil in a small skillet over medium heat. When oil is hot (it should shimmer but not smoke), fry the medallions 1–1.5 minutes per side until golden brown. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Keep warm briefly in a low oven (200°F / 95°C) if needed.

Assembly and serving

Toss the salad base gently with about half the sweet chili vinaigrette to lightly coat (reserve the rest to serve or for diners to add to taste).

Divide the dressed greens between two plates (servings). Top each plate with either a whole salmon fillet or flaked salmon chunks.

Arrange 2 fried goat cheese medallions per plate on top of the salad. Spoon any accumulated resting juices from the salmon over the greens for extra flavor.

Finish with a drizzle of remaining vinaigrette, scatter a few extra toasted almond slivers, and garnish with a lime wedge if desired. Serve immediately.