Friday, March 4, 2011
Japaneses-Style Salmon & Cucumber Salad
1 Lemon divided
1 1-in piece peeled fresh ginger root
2 tbsp Asian Seasoning Mix (this is a pampered chef item, if you don't have it don't sweat it, just keep reading)
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 garlic clove, pressed
Salad and Salmon Rolls
2 seedless cucumbers
1/4 cup season rice vinegar
1 6-inch-wide center cut salmon fillet (about 1 1/2 lbs.)
Lemon slices (optional)
Prepare grill for direct cooking over medium-high heat. For paste zest lemon and grate ginger root to measure 1 tsp each. Juice lemon using to measure 2 tbsp. Combine 1 tbsp of the juice, gingerroot, seasonging mix, soy sauce, oil and garlic.
For the salad cut cucumbers in half crosswise; cut into julienne strips and place into a mixing bowl. Combine 1 tbsp lemon juice and vinegar. Set aside for serving
For rolls, cut salmon into 1 1/2in strips. Spread a small amount of the paste over each salmon strip coating completely. Roll up strips and tie with butcher's twine; spread rolls with remain paste. Grill rolls covered, 4 minutes or until grill marks appear. Turn, grill 4-6 minutes or until grill marks appear and thermometer registers 140 F. Remove from grill and carefully remove twine.
To serve toss salad with vinegar mixture. Divide salad among servings plates; top with salmon rolls.
When the commissary finally had salmon it was rather sad looking and not enough. So we grabbed some tuna also. We should have removed the skin for but didn't. So the salmon didn't roll, but the tuna rolled just fine. Also the commissary was out of cucumbers. Instead we got some mushrooms and some grapefruit and apples. We steamed up the mushrooms and some carrots. I was distracted and so no seasoning was adding to them, but normally I would have tossed in them in at least garlic powder. We cut up the fruit and had a nice little fruit salad on the side. I also added dill and red pepper flakes to the paste. After we had the fish pasted and all rolled up. I added the rice vinegar to the paste and then coated the outside of the rolls with that. It was pretty good. The chef's corner says to substitute Asian Seasoning Mix, increase gingerroot to 2 tsp and increase garlic to 2 cloves in the seasoning paste.
This came from The Pampered Chef Grill it Quick! When you use a pampered chef cookbook it tells you what pampered Chef item to use. I left that part out.