Recipe

Biga Thai Salad With Grilled Salmon Recipe

Add Step-by-Step Photos	Abermouse / All my dishes 1 year, 10 months ago Biga on the Banks, in San Antonio, is a great place where my pal Lisa used to work. Here is one of their recipes, by owner Bruce Auden Prep:20m Cook:8m Servings:4	Abermouse
	shiitake ginger salmon sesame

Does this look good? Yeah! / Nope

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Ingredients

Salad Ingredients:

6 cups shredded spinach

1 cup chopped roasted cashews

1/2 cup chopped shallots

1 cup julienne red and yellow bell peppers

1 cup julienne carrots

1 cup julienne cucumbers

10 pieces julienne wonton skins (fried)*

10 pieces rice stix (fried)*

1 cup julienne shiitake mushrooms

1 cup julienne asparagus (lightly blanched)

10 ounces Sesame Ginger Dressing (recipe follows)

4 4-ounce salmon fillets marinated in dressing 1 hour

Sesame Ginger Dressing:

1/2 cup unseasoned rice wine vinegar

1/2 cup sugar

1/4 cup soy sauce

1 tablespoon chopped fresh ginger

1 tablespoon chopped shallots

2 tablespoons chopped garlic

2 tablespoons chopped scallions

1 tablespoon toasted sesame seeds

1 tablespoon sambal olek or similar chili sauce

juice of 1 lime

1/4 cup peanut oil

2 tablespoons pure sesame oil

salt and white pepper to taste

Directions

Salad:

Prepare either a grill or a heavy skillet over high heat, remove the salmon from the marinade and cook until barely soft to the touch (about 4 minutes each side). Reserve and keep warm. Sautée the shiitakes over medium heat with about cup dressing until barely warmed, about 3 minutes. Remove and set aside to cool. Combine all ingredients except the wonton, rice stix and salmon in a large bowl and toss with the dressing. Allow 1/4 cup per serving. When ingredients are well coated with dressing, gently toss in wontons and rice stix, as these will only remain crisp for a short period of time. Arrange salad on a large plate and top with grilled salmon.

Dressing: Combine all ingredients except oils in a mixing bowl and whisk together well. Slowly pour in oils while continuing to whisk.

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Comments

chefmal 1 year, 10 months ago said:
Hm, veddy veddy intah-desting. I'll have to substitute the shitake for button or crimelli, and the peanut oil for some other undetermined oil, and try to figure out where I can get rice stix...
Well, I'll keep you updated if I decide to butcher- I mean figure this recipe out. It looks like it would be delicious though. If I'm ever in San Antonio, which I probably won't be (sorry) I'll look into paying this place a visit.