Alaska Salmon Shanghai Salad

Recipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

4 Alaska Salmon fillets (4 to 6 ounces each), fresh, thawed or frozen
1 tablespoon olive oil
Salt and ground black pepper, to taste
2 ounces fresh enoki mushrooms (optional)
2 cups cooked sushi rice/brown rice (or other cooked grain), kept warm

Salad:
2 cups crosscut-sliced bok choy
1 1/2 cups celery, diagonally sliced
2/3 cup daikon radish, peeled, sliced, then cut in half-moons
2 tablespoons chopped Thai basil

Dressing:
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 tablespoons low sodium tamari sauce
2 teaspoons toasted or black sesame seeds
1/2 teaspoon wasabi paste

Sauce:
1 1/2 tablespoons mayonnaise
3/4 teaspoon wasabi paste

Cooking Directions:

1. In large bowl, combine bok choy, celery, daikon and Thai basil. In separate small bowl, whisk together all dressing ingredients. Reserve 1/4 cup dressing. Pour remaining dressing over vegetables; stir. Cover and chill.
2. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
3. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
4. Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
5. Whisk together mayonnaise and wasabi. Place salmon on baking sheet and drizzle fillets with wasabi sauce. Broil just until sauce bubbles; remove from oven/broiler.
6. For each serving, place 1/2 cup rice, 2 cup vegetables and one salmon fillet on a plate or in a bowl. Drizzle on 1 tablespoon reserved dressing. Garnish with enoki mushrooms, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 458; Total Fat: 20g; Saturated Fat: 3g; Cholesterol: 62mg; Total Carbs: 41g; Fiber: 2g; Protein: 29g; Sodium: 758mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.