Ingredients
4ozsalmon fillets
2tbspolive oil
salt and pepper
3cupsfresh romaine,chopped
1cupred cabbage,chopped
½cupcarrots,shredded
½cupmandarine oranges
¼cupedamame
¼cupalmonds,sliced
3tbsplight soy sauce
¼cupgold plum chinkiang vinegar
¼cuphoney
1clovegarlic,minced
1tbspfresh ginger
⅓cupolive oil
2tspsesame oil
1tbspsesame seeds
Preparation
Preheat a medium heavy skillet over medium heat for 3 minutes.
Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.
In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,
To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.
