Spicy Salmon Salad with Red Grapes
MARINE HARVEST
Recipe developed by Karen MacNeil
4 6- to 8-ounce Kirkland VINAIGRETTE
Signature frozen salmon 1 cup extra-virgin olive oil
portions, thawed 3 tablespoons balsamic vinegar
2 teaspoons powdered ginger 3 tablespoons tangerine or
2 teaspoons garlic powder orange juice
1 teaspoon cayenne pepper 1/2 teaspoon Dijon mustard
4 teaspoons brown sugar 1 teaspoon sugar
4 teaspoons dark soy sauce Salt
6 tablespoons canola oil Freshly cracked pepper
8 cups arugula or mixed baby
salad greens
2 cups red seedless grapes, halved
1. With a sharp chef’s knife, cut each salmon portion into four strips, for a
total of 16 strips. Lay the strips on a plate and pat with paper towels to dry.
2. In a bowl, combine ginger, garlic powder, cayenne and brown sugar. Add soy
sauce and mix well. Using the back of a spoon or a pastry brush, lightly brush
the spice mixture onto the salmon strips.
3. Heat canola oil in a large nonstick skillet and sauté salmon strips over
medium to medium-high heat for about 3 minutes on each side, or until
browned (can be done in 2 batches). Set aside.
4. In a large bowl, toss arugula with grapes and set aside.
5. To prepare the vinaigrette, combine all ingredients in a jar and shake well.
6. To assemble salads, drizzle arugula and grapes with vinaigrette to taste and
toss (remainder can be saved for another time). Divide salad among 4 plates.
Top each serving with 4 strips of spicy salmon and drizzle with a little of the
vinaigrette just before serving to tie the flavors together. Makes 4 servings.
Tip: Try this dish with a bold, spicy Gewurztraminer from California.
Brands may vary by region; substitute a similar product.
