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Curried Salmon Salad With Lemon Grass Vinaigrette

Natural.Foodie's picture
  Curry paste 2 Tablespoon (Thai Mussaman)
  Canned unsweetened coconut milk 1 Tablespoon, canned
  Finely grated fresh ginger 1 Teaspoon
  Minced garlic 1 Teaspoon
  Oriental sesame oil 1 Teaspoon
  Vegetable oil 7 Tablespoon
  Soy sauce 3 1⁄2 Teaspoon
  Salmon fillets 20 Ounce (4 In Number, 5 Ounce Each, Center Cut)
  Lemon grass stalk 2 , minced (White Part Only)
  Strained lemon juice 2 Tablespoon (Fresh Ones)
  Light olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Romaine lettuce head 1⁄2 , torn into bite-size pieces
  Bronze leaf lettuce head 1⁄2 , torn into bite-size pieces
  Belgian endives 2 Medium, cored and sliced crosswise 1/2 inch thick
  Enoki mushrooms/Radish sprouts 10 Ounce (1 Package Or 1 Cup)
  Ripe papaya 1⁄2 Medium, peeled, seeded and cut into 1/2- inch dice
  Macadamia nuts 1 1⁄2 Ounce, coarsely chopped (1/3 Cup)
  Pickled ginger 2 Ounce, cut into matchsticks (Red Ones)

1. In a medium bowl, combine the curry paste, coconut milk, grated fresh ginger, garlic, sesame oil, vegetable oil and 2 teaspoons of the soy sauce. Whisk well. Pour half of the marinade into a 9-by-11-inch glass dish. Add the salmon and spoon the remaining marinade over the fish. Let marinate at room temperature for 1 hour, turning occasionally.
2. Meanwhile, in a small saucepan, combine the lemon grass with 1 cup of water and bring to a simmer over moderate heat. Simmer until only 1 teaspoon of liquid remains, about 30 minutes. In a small nonreactive bowl, whisk the lemon grass and its liquid with the lemon juice, olive oil, 1/2 teaspoon salt and the remaining 1 1/2 teaspoons soy sauce. Set the dressing aside.
3. Keeping as much of the marinade solids clinging to the fish as possible, transfer the salmon to a rack set over a platter and let drain for 20 minutes, turning once.
4. Light a grill. When the fire is medium-hot, grill the salmon for 3 minutes, then turn and grill for 2 to 3 minutes longer, until the flesh, 1/2 inch from the center of a fillet, flakes with a fork. Lightly salt the salmon. Alternatively, preheat the broiler. Broil the fish for about 5 minutes, until the surface is firm and begins to sizzle. Turn and broil for 2 1/2 to 3 1/2 minutes longer.
5. While the salmon cooks, assemble the salad: In a large bowl, toss the ro-maine and bronze-leaf lettuces with the endives and three-quarters of the enoki mushrooms. Whisk the reserved dressing to blend. Toss the salad with the dressing and arrange on 4 plates.
6. Scatter the diced papaya over the salads and set a salmon fillet in the center of each one. Sprinkle with the macadamia nuts. Garnish the salads with the remaining enoki mushrooms and the pickled ginger.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Curried Salmon Salad With Lemon Grass Vinaigrette Recipe