Ingredients

  • 4 Salmon
  • 2 teaspoons Ginger, powdered
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Cayenne pepper
  • 4 teaspoons Brown sugar
  • 4 teaspoons Soy Sauce, dark
  • 6 tablespoons Canola oil
  • 8 cup Arugula, or mixed baby salad greens
  • 2 cup Grapes, red seedless, halved
  • 1 cup Olive oil, extra virgin
  • 3 tablespoons Balsamic vinegar
  • 3 tablespoons Orange Juice, or tangerine
  • ½ teaspoon Dijon mustard
  • 1 teaspoon Sugar
  • Salt, to taste
  • Pepper, black, freshly cracked to taste

Directions

1. With a sharp chef's knife, cut each salmon portion into four strips, for a total of 16 strips. Lay the strips on a plate and pat with paper towels to dry.

2. In a bowl, combine ginger, garlic powder, cayenne and brown sugar. Add soy sauce and mix well. Using the back of a spoon or a pastry brush, lightly brush the spice mixture onto the salmon strips.

3. Heat canola oil in a large nonstick skillet and saute salmon strips over medium to medium-high heat for abut 3 minutes on each side, or until browned (can be done in 2 batches). Set aside.

4. In a large bowl, toss arugula with grapes and set aside.

5. To prepare the vinaigrette, combine all ingredients in a jar and shake well.

6. To assemble salads, drizzle arugula and grapes with vinaigrette to taste and toss (remainder can be saved for another time). Divide salad among 4 plates. Top each serving with 4 strips of spicy salmon and drizzle with a little of the vinaigrette just before serving to tie the flavors together. Makes 4 servings. Tip: Try this dish with a bold, spicy Gewurztraminer from California.



Categories
Harvest, Marine