Salmon Combination Salad

No-Passport-Required-Generic-Recipe

While exploring the city Vietnamese population in New Orleans for No Passport Required, Marcus Samuelsson was inspired to develop this salmon combination salad recipe.

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Ingredients

  • For the salmon:
  • 6oz raw salmon filet
  • 2 tbsp ripped dill
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • For the salad:
  • ¼ head napa cabbage, finely shredded
  • 1 large cucumber, peeled into thick ribbons
  • 1/2 daikon raddish, cut into 1/4 inch pieces
  • 1 fennel, cut in half
  • 1 cup bean sprouts
  • 1 tbsp cilantro, ripped
  • 1 tbsp mint, ripped
  • 1 tbsp dill, ripped
  • 3 tbsp olive oil
  • 2 jalapeño peppers
  • 1 tsp gochujang
  • 1 shallot, peeled whole
  • 2 cloves garlic, peeled whole
  • 1 tbsp brown sugar
  • 3 tbsp soy
  • 2 tsp fish sauce
  • Juice from 3 limes
  • For the finishing sauce
  • 1/2 tsp miso
  • 1/2 tsp kojijan
  • 1 tsp honey
  • 1tbsp mustard Dijon

Directions

  1. For the salmon:
    Mix together the dill, salt, and sugar.
  2. Drizzle on top of the salmon.
  3. Let marinade for 1 hour.
  4. For the salad:
    Whisk all the wet ingredients together: sugar, soy, fish sauce, lime juice, gochujang and set aside.
  5. In a pan, put 1 ½ tbsp. of the olive oil, whole jalapeño peppers, fennel, daikon radish, shallot, garlic cloves
  6. Roast on medium heat for 5 minutes.
  7. Thinly slice roasted fennel and jalapenos, finely chop garlic and shallot
  8. In a large bowl, pour ½ soy mixture over the roasted peppers, fennel, radish, shallot, garlic.
  9. Add to this bowl the cucumber, been sprouts and fresh herbs.
  10. Toss with the remaining soy vinaigrette mixture.
  11. Slice up salmon into paper thin slices. Arrange on top of the salad.
  12. Mix finishing sauce ingredients together and together and dot on top of the salmon.
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