INGREDIENTS
2 tbsp. soy sauce
piece ginger, chopped
1 clove garlic, chopped
2 tbsp. green onions, plus more for garnish
1 tbsp. sesame seeds
1/4 c. vegetable oil
3 tbsp. white vinegar
2 tbsp. honey
1 tbsp. sesame oil, plus more for drizzling
4 wonton wrappers, cut into 1/2″ strips
kosher salt
Freshly ground black pepper
4 salmon pieces (about 2 lb.)
1 tbsp. extra-virgin olive oil
10 oz. mixed greens, washed
1 c. shredded carrots
DIRECTIONS
- Preheat oven to 475°. In the bowl of a mini food processor add soy sauce, ginger, garlic, green onions, sesame seeds, vegetable oil, vinegar, honey and sesame oil. Pulse and blend until smooth; keep in refrigerator until ready to serve.
- On a rimmed sheet pan, toss wonton strips with a drizzle of sesame oil, then season with salt and pepper. Spread wonton strips in an even layer across the sheet pan and bake until golden brown, 4 minutes.
- Season salmon with salt and pepper. Heat cast-iron skillet over high heat and add olive oil to pan. When the pan is almost smoking, carefully place salmon in pan skin-side up. Cook for 4 minutes on each side.
- Toss mixed greens and carrots with sesame ginger dressing. Serve salmon on bed of greens, garnish with green onions and drizzle with remaining dressing.
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CL::JG
