Napa Salad with Salmon
“Summertime, and the livin’ is easy…”
Time for something light and refreshing and tasty. When I was a kid, ‘salad’ was chopped up iceberg lettuce and bottled thousand island dressing. Needless to say, it took a looooong time before I would voluntarily eat a salad. This is a salad that I not only eat voluntarily, I go back for seconds. This is a dish you can top with chicken or salmon to make a complete meal, or leave the salmon/chicken off and serve as an accompaniment to the main course.
Chopping the Lettuce and Cabbage
Someday I’ll make a video of this but for now descriptive text will have to do. Lay the romaine lettuce head on the cutting board so the root end is on the left and the leafy end is on the right. Pick a spot about 2 inches up from the root and pierce it halfway through with a knife. Then proceed to cut all the way to the right through the leafy end. Rotate the head of lettuce an inch or so and repeat the process. Repeat until you’ve worked your way around the lettuce and you’re back to where you started.
Now start cutting the lettuce head crosswise, making your cuts about an inch apart. The result is that you have cut the lettuce into nice bite-sized pieces. Repeat the process with the Napa cabbage.
- 1 head of Napa cabbage
- 1 head of Romaine lettuce
- 6oz snow peas
- 4-6 radishes
- 1 small bunch green onions
- 1 Small salmon filet per serving
- For the Dressing:
- 3 Tblsp White wine vinegar
- 3 Tblsp Sugar
- 1 Tblsp Soy sauce
- 1 clove of garlic, minced
- 1/2 tsp Sesame Oil
- 1/2 tsp Ground ginger
- 1 cup Mayo
- Chop the romaine lettuce and napa cabbage
- Cut the tips off each snow pea, then cut each snow pea diagonally into about 4 pieces
- Thinly slice the radishes
- Thinly slice the white part of the green onions, discarding the green part
- put the romaine lettuce, napa cabbage, radishes, snow peas, and green onions into a large bowl. Toss to combine.
- Saute the salmon according to [url href=”http://www.fumblingfoodie.com/2016/04/how-to-cook-fish-like-a-pro.html”]this recipe[/url].
- Whisk together the vinegar, sugar, soy sauce, garlic, sesame oil, and ground ginger.
- Whisk until the sugar is dissolved.
- Add the mayo and whisk to combine.
- Add the dressing to the bowl of salad just before service. Toss well.
- Place a pile of the salad on the plate.
- Top with the salmon filet
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I can’t believe it recipe written out from CHEF DAVE! WHAT A REMARKABLE CHEF ! THANK YOU VERY MUCH!