Very tasty. Make sure you disconnect the smoke detector before throwing the salmon on the pan.
Ingredients
- 6 x 4oz (125g) fillets of fresh salmon, skin removed
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp honey style mustard
- 1 tbsp sesame seeds
Orange ginger dressing
- 1 clove garlic, minced
- 1 tsp fresh minced ginger root
- 3 tbsp orange juice
- 2 tbsp soy sauce
- 2 tbsp rice or balsamic vinegar
- 2 tsp sesame oil
- 2 tsp honey
- 1/4 tsp hot red pepper sauce
- 12 cups mixed greens
- 1 lb asparagus, trimmed, cooked and cut into 5cm pieces
- 1 sweet red pepper cut into strips
- 1 orange, peeled and sectioned
- 2 tbsp chopped fresh cilantro or parsley
- 2 tbsp chopped fresh chives or green onions
Directions
- Pat salmon dry.
- In small bowl, combine honey, soy sauce and mustard. Rub over salmon.
- Sprinkle with sesame seeds.
- Brush non-stick ovenproof skillet lightly with oil.
- Add salmon and cook for 1 minute per side.
- Transfer to pre heated 425 F (or 220 C) oven.
- Cook for 7 or 8 minutes, or until just cooked.
- To make orange ginger dressing, whisk together garlic, ginger, orange juice, soy sauce, vinegar, sesame oil, honey and hot pepper sauce.
- Taste and adjust seasonings if necessary.
- Toss dressing with greens, asparagus, red peppers, orange, cilantro and chives.
- Serve salad topped with salmon.
