NAPA SALAD WITH SAMON WITH A LITTLE ASIAN TOUCH ENJOY DAN:

SHREDDED CABBAGE SALAD WITH AN ASIAN FLARE by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

2 salmon fillets, (about 8 Oz each)

1 teaspoon lemon zest, plus 2 tablespoons lemon juice

1 tablespoon sesame oil

6 teaspoons soy sauce

1 tablespoons mirin

1 cup shelled edamame

2 tablespoon honey

1 head Napa cabbage

Thumb-size fresh ginger, grated

2 carrots, shredded

1 bunch scallion, thinly sliced

A pinch of salt and pepper

 

DIRECTIONS:

 

1.  Cook edamame according to package directions.

2.  In a bowl, stir together, lemon zest, honey, 2 tablespoons soy sauce, and a pinch of salt and pepper.

3.  In a baking sheet coated with cooking spray.

4.  Add salmon, and brush on the glaze.

5.  Broil the salmon until brown and opaque, about 6 minutes.

6.  Remove from oven and let cool.

7.  In a bowl whisk lemon juice, ginger, remaining soy sauce, mirin and sesame oil.

8.  Add Napa, edamame, carrots, scallions, and toss to coat.

9.  Flake salmon into salad and toss very gently to combine.

 

ENJOY DAN:                          BON-APPETITE!!