Salmon Scallops with Asian Flavors
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From Miavita
Make thin salmon "scallops" a regular in your repertoire: You get lots of flavor with minimal prep time. Serve with tender spinach leaves tossed with orange segments; whole-grain toast; sliced fresh pineapple for dessert.
Ingredients
2 tbsp. low-sodium soy sauce
1 tbsp. mirin (Japanese seasoning wine)
1 tsp. grated fresh ginger
1 lb. fresh salmon fillet, skin on, preferably the tail end
1 - cucumber, peeled and thinly sliced
6 - radishes, thinly sliced
2 tbsp. mild vinegar, such as rice vinegar
Preparation - Estimated cooking time: under 30 minutes -
1 In a wide, shallow dish, combine soy sauce, mirin, ginger and a generous grinding of black pepper. With a thin, sharp knife, slice the salmon fillet into 4 "scallops" -- thin, broad slices -- by cutting almost parallel to the surface of the fillet. Drop the scallops in the soy marinade as you go. Set aside for 10 minutes for flavors to infuse.
2 In a small bowl, combine cucumber and radish slices with vinegar and a pinch of salt.
3 Heat a large nonstick skillet or cast-iron griddle over medium-high heat. Coat with cooking spray. Cook salmon scallops for 1 or 2 minutes per side -- the thin scallops will cook very quickly. Transfer to dinner plates and top with the cucumber and radish mix.
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Salmon Scallops
