12 oz baby arugula, washed a spun dry
1 cup blanched, diced asparagus
½ cup ginger dressing
1 cup creamy cucumbers
16 oz salmon, cut in 4 pieces
2 tablespoons vegetable oil
salt and pepper
4 tablespoons toasted breadcrumbs
In a heavy frying pan, heat oil over medium-high flame. Season salmon with salt and pepper and cook until desired level of doneness. Cook salmon in batches if needed. Don't crowd the pan.
Toss arugula and asparagus pieces in ginger dressing. Divide among four bowls. Place salmon on greens and top with creamy cucumbers. Sprinkle with toasted breadcrumbs and serve.
Ginger dressing
1 cup olive oil
1/4 cup soy sauce
1 tablespoon lemon juice
1 garlic clove, finely chopped
2 tablespoons ginger root, finely chopped
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon sesame oil
Salt and pepper to taste
Blend all ingredients together
Creamy cucumbers
¼ teaspoon kosher salt
1 tablespoon sugar
2 tablespoons vinegar
1 cup sour cream
2 tablespoons chives, finely chopped
2 tablespoon fresh dill, finely chopped
1 teaspoon celery seeds
2 firm, fresh cucumbers, slides paper thin
Dissolve the sugar and salt in the vinegar. Add sour cream and stir until smooth. Add chives, dill and celery salt. Stir in the sliced cucumbers.
