Salmon Salad With Soy Yuzu Vinaigrette

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Osthoff Resort’s Salmon Salad With Soy Yuzu Vinaigrette

 

Makes 4 portions

 

Salmon:

4 (5 oz) portions Wild Alaskan Salmon (grilled)

1 T olive oil

Salt and pepper to taste

 

Salmon Salad:

2 cups Bibb lettuce chopped

2 cups romaine lettuce chopped

2 each avocado medium diced

4 each orange segmented

1 oz scallions julienned

1 each red bell pepper small diced

2 oz sliced almonds toasted

1 oz pickled ginger julienned

 

Soy Yuzu Vinaigrette:

1.5 T soy sauce

5 drops siracha

.25 cup rice wine vinegar

1 each shallot minced

1 teaspoon ginger grated with micro plane

1 teaspoon Dijon mustard

4 T Yuzu juice reduced by half

.5 each lemon juiced and zested reduced by half

1 cup salad oil

 

(Soy Yuzu Vinaigrette makes roughly 12 portions. For this recipe add about 2-3 oz of vinaigrette for the salad, adjust if needed.)

 

Instructions:

 

Reduce Yuzu and lemon juice by half in a sauce pan on the stove remove from the heat and chill. Add all ingredients for the vinaigrette to the blender except oil. Turn on blender to medium and blend ingredients completely, then add the salad oil on high speed slowly to incorporate. Set vinaigrette aside. Season salmon with salt and pepper and rub with olive oil. Grill until salmon is medium or 125-130 F. Remove salmon from the grill. Toss the salad with vinaigrette about 2-3 oz (adjust to personal taste.) Place salad on a large plate and top with grilled salmon. Enjoy!

Recipe courtesy of Osthoff Resort & Apsira Spa

Aspira Spa

Offering a complete range of treatments to soothe the mind, body and soul, or just an invigorating massage at the end of the day.  Private SpaSuites™ designed to complement nature, taking in the tranquility, beauty and energy of the lake.

Written by Shanon Hoffman

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