This
lively little supper is perfect for entertaining. The salmon
can be marinated up to a day ahead, the dressing can be
made the night before and the veggies can be prepared in
advance too. If you're not a fan of these vegetables,
try any combination you like. One of my favorite combos
is very thinly sliced fennel, celery and radishes. There's
no reason you can't grill the salmon if you're
not in the mood to heat up the kitchen.
Serves
4
Ingredients
1
pound
salmon cut into 1-inch wide strips
1/4
cup
low sodium soy sauce
1/4
cup
mirin (sweet rice wine)
8
ounces
celery thinly sliced
1/2
medium
red onion, thinly sliced
1
small
carrot, thinly sliced
1/2
small
red, yellow or green pepper, thinly sliced
1/2
cup
tarragon dressing (recipe follows)
1/3
cup
rice flour or cornstarch
2
Tablespoons
or less of oil such as Enova
Place
salmon, soy sauce and mirin in sealable plastic bag
or shallow dish and marinate in refrigerator for 30
minutes or overnight.
Meanwhile,
prepare the salad. Toss onions, carrots and peppers
with tarragon dressing and divide evenly between four
serving plates.
Lift salmon from marinade and discard. Dust salmon with
flour or cornstarch to coat evenly. Shake off excess.
Place
oil in medium non-stick sauté pan over medium-high
heat. When hot but not smoking, place salmon in pan
and cook on both sides until golden brown, about 2-3
minutes per side. Place salmon atop vegetables and
serve immediately.
Tarragon
Dressing
Yield:
1/2 cup
1
tablespoon
fresh tarragon leaves
1/4
small
onion, roughly chopped
1/4
cup
champagne wine vinegar
1
teaspoon
sugar
2
Tablespoons
to 1/4 cup oil such as Enova
Salt
and pepper to taste
Place
all ingredients in blender. Blend until smooth. Season
to taste with salt and pepper.
