Stir Fry Salmon Salad


10 cups (about 1 lb. ) bite-size pieces rinsed and crisped iceberg lettuce
2 tablespoons sesame seeds
1 tablespoon salad oil
2 tablespoons finely shredded fresh ginger
¾ pound fresh tuna or halibut or salmon, cut into strips ½” x 3
Soy dressing (see recipe below)
½ cup thinly sliced red radishes
4 green onions, ends trimmed

Soy Dressing
3 tablespoons mirin (sweet sake) or cream sherry
6 tablespoons rice vinegar or cider vinegar
2 tablespoons soy sauce
1 teaspoon prepared horseradish
Stir all ingredients together in large measuring cup.

Distribute lettuce equally on four dinner plates. In a wok or 12” non-stick fry pan, stir sesame seeds over medium heat until golden (3-6 minutes). Pour seeds out of pan onto a paper towel. Add oil to pan and cook on high heat. When pan is hot, add ginger and stir fry until lightly browned (about 30 seconds). Add salmon (or other fish if using) and stir fry just until fish turns opaque (2-3 minutes). Add soy dressing and remove from heat. Spoon ¼ of fish and dressing over lettuce on each place. Sprinkle with sliced green onion, radishes, and toasted sesame seeds. Garnish with whole green onions. Serves 4.

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