Asian Grilled Salmon Salad

Asian Grilled Salmon Salad

Serves 4

2 Tbsp (30 mL) rice or white wine vinegar

1 Tbsp (15 mL) Soya Sauce, 30% Less Salt

1 Tbsp (15 mL) brown sugar

1 Tbsp (15 mL) grated fresh ginger (or more, to taste)

1 small clove garlic, minced

2 Tbsp (30 mL) vegetable oil

4 (5 oz/150g) fresh salmon fillets

Mixed Baby Greens

1 cup (250 mL) stringless sugar snap peas

1 cup (250 mL) shredded or julienned carrots

1. Whisk together vinegar, soya sauce, brown sugar, ginger and garlic; slowly whisk in oil. Divide dressing, reserving half.

2. Preheat grill to medium-high and brush or rub with a little vegetable oil. Brush fillets evenly with dressing. Grill on first side for 3 to 4 min. Turn, brush with more dressing, and grill 3 to 4 min longer or until salmon flakes easily with a fork but is still coral-coloured in the centre.

3. Break fish into large chunks and toss with greens, peas and carrots. Drizzle with reserved dressing and mix to coat. Divide evenly among four plates and serve.

Notes: We didn't grill the salmon (it is too cold to start the BBQ in the winter!). We put the salmon in tinfoil, then put the dressing on it, closed it up and put it in the frying pan with the lid on. No need to flip it. And we put lots of ginger in the dressing!

From the Sobeys "Inspired" magazine, Summer 2010 edition, pg 24 (with some edits)