Salmon and Fresh Greens

Leslie Castle

A friend served this to us one night for dinner.  I like it because it is clean, fresh, slightly "sophisticated," fast and pretty no fail.

Serves 4

Marinade/Sauce:

3 Tbsp. Low Sodium Soy Sauce (if you don't have low sodium, be careful with the salt in remaining part of the recipe)

3 Tbsp. brown sugar or honey

4 Tbsp. unseasoned rice vinegar, divided 

(Consider doubling marinade recipe)

Kosher salt, ground black pepper 

4 skin-on salmon fillets, 4-6 oz. each, at least one inch thick

Greens/Salad:

1 small shallot, thinly sliced into rings

3 cups mixture of parsley and cilantro, tender leaves and stems

1 Tbsp. toasted sesame oil

2 Tbsp. raw white sesame seeds, divided

Fillets:

Salt and generously pepper fillets. If you have time, marinate fillets, skin-side up, in soy sauce, brown sugar/honey, and 3 Tbsp. vinegar for 20 minutes. Otherwise, dip fillets in marinade and reduce the remaining marinade on stove-top.

Broil salmon, skin-side up, in top third of oven, until cooked through and skin is bubbling and lightly crisped (5-8 minutes). May turn fillets for last two minutes if they are extra thick. 

Meanwhile, toast sesame seeds in skillet over medium heat, tossing frequently until fragrant and golden brown. 

Greens/salad:

Combine remaining 1Tbsp. of rice vinegar with sesame seed oil and pour over shallots to "pickle" for several minutes. Then add to "greens" mixture and toss with 1 Tbsp. toasted sesame seeds.

Arrange greens on serving platter, top with salmon fillets sprinkled with remaining sesame seeds and drizzled with marinade. 

Note: I have also used/added chopped cucumbers, radishes, cherry tomatoes, green or red pepper, to green mixture.