Biga Thai Salad With Grilled Salmon

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Biga on the Banks, in San Antonio, is a great place where my pal Lisa used to work. Here is one of their recipes, by owner Bruce Auden

Ingredients:

salad ingredients

6 cups shredded spinach

1 cup chopped roasted cashews

1/2 cup chopped shallots

1 cup julienne red and yellow bell peppers

1 cup julienne carrots

1 cup julienne cucumbers

10 pieces julienne wonton skins (fried)

10 pieces rice stix (fried)

1 cup julienne shiitake mushrooms

1 cup julienne asparagus (lightly blanched)

10 ounces sesame ginger dressing

4 4-ounce salmon fillets marinated in dressing 1 hour

sesame ginger dressing

1/2 cup unseasoned rice wine vinegar

1/2 cup sugar

1/4 cup soy sauce

1 tablespoon chopped fresh ginger

1 tablespoon chopped shallots

2 tablespoons chopped garlic

2 tablespoons chopped scallions

1 tablespoon toasted sesame seeds

1 tablespoon sambal olek or similar chili sauce

juice of 1 lime

1/4 cup peanut oil

2 tablespoons pure sesame oil

salt and white pepper to taste

Directions:

1. Salad:
2. Prepare either a grill or a heavy skillet over high heat, remove the salmon from the marinade and cook until barely soft to the touch (about 4 minutes each side). Reserve and keep warm. Sautée the shiitakes over medium heat with about cup dressing until barely warmed, about 3 minutes. Remove and set aside to cool. Combine all ingredients except the wonton, rice stix and salmon in a large bowl and toss with the dressing. Allow 1/4 cup per serving. When ingredients are well coated with dressing, gently toss in wontons and rice stix, as these will only remain crisp for a short period of time. Arrange salad on a large plate and top with grilled salmon.
3. Dressing: Combine all ingredients except oils in a mixing bowl and whisk together well. Slowly pour in oils while continuing to whisk.

By RecipeOfHealth.com