This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"You piss me off you Salmon. You’re too expensive in restaurants."
-Eddie Izzard, British comedian
I love seared salmon where the skin gets crispy like in this recipe. It goes perfect with this Asian style salad adding a crispness to the texture of the salad. This is a great salad to take for pot luck because it takes about an hour to make but is so elegant and it will look like you spent hours and hours on it. Because the salad is actually better the next day you can make it in advance.
In medical school we learned that a patient comes in with a “stomach flu” or Montezuma’s Revenge to ask about whether the patient had been to a picnic or eaten off of a buffet recently. This is because bacteria don’t tolerate heat over about 160°F or less than about 38°F. Unfortunately, most people who bring dishes to picnics or pot luck suppers (and many restaurants with buffets) don’t think too much about how happy bacteria is between these temperatures – especially at room temperature.
While the temperature plays the key role here the type of food sitting out is also important. Richer foods that have a more neutral acid content (like mayonnaise, sour cream, cheese sauces, etc.) are good breeding grounds for bacteria. This doesn’t mean that you are completely protected by eating the vinaigrette, however.
Any food that might be contaminated before it was cooked is suspect – chicken and eggs are two that the CDC cautions about but other meats require care.
Do your friends a favor and take some ice packs to keep your delicious potato salad as cold as possible.
Servings = 4 | Serving size =about 2 1/2 cups salad
Cooking Time = 60 Minutes
This recipe can be multiplied by 2.
This recipe is great the next day.
|4 tsp||fresh ginger (minced)|
|2 cloves||garlic (minced)|
|1 Tbsp||dark sesame oil|
|2 Tbsp||low-sodium soy sauce|
|fresh ground black pepper (to taste)|
|spray olive or grapeseed oil|
|2 lbs||shiitake mushrooms (cut stems off and discard; slice caps)|
|1 tsp||olive oil|
|16 ounces||salmon filet|
|8 ounces||snow peas (trim the ends)|
|8 ounces||udon noodles|
|1/2 cup||cilantro leaves|
|4 large||leaves napa cabbage (sliced thin crosswise)|
In a large mixing bowl mix together the ginger, garlic, sesame oil, lime juice, honey, soy sauce and black pepper. Place the bowl in the refrigerator.
Preheat the oven to 400°F. Place a large skillet in the oven.
Place a medium sauce pan over high heat with 2 quarts water.
Place a large skillet over medium-high heat. Spray lightly with oil and add the sliced mushrooms. Cook, tossing frequently, until they are golden brown. They will be slightly dry. Chill.
While the mushrooms are cooking rinse the salmon and pat dry. Score the skin carefully just cutting through to the flesh. The cuts should be about 1/2 inch apart.
Add the 1 tsp. olive oil to the pan in the oven and then place the salmon in the pan skin side down. Return the pan to the oven and cook the salmon for about 12 minutes depending on thickness. Do not turn the salmon but leave it skin side down so the skin gets crispy. The flesh should be slightly firm but not overcooked or dry. When they are done remove and place on a plate skin side up and chill.
While the salmon is in the oven and when the water comes to a boil add the snow peas and cook them for no more than 2 minutes. Remove them using tongs, rinse under cold water or plunge into ice water. Chill.
Add the udon noodles to the boiling water and cook for about 5 - 7 minutes. When the noodles are just done drain and rinse under cold water. Shake dry and add to the chilled dressing.
Add the mushrooms, snow peas, cilantro and napa cabbage to the salad and toss well. Flake the salmon into large pieces and add to the salad. Toss well and chill for about an hour at least.
Serving size = about 2 1/2 cups salad
Servings = 4
Amount Per Serving
|Calories 540||Calories from Fat 142|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 6g||25%|
|Vitamin A 51%||Vitamin C 107%|
|Calcium 10%||Iron 29%|
|Vitamin K 34 mcg||Potassium 1553 mg|
|Magnesium 104 mg|