Salmon

• 4-6 oz piece of salmon, rinsed clean & bones removed

For the Marinade - Marinate salmon for at least 6 hours

• ½ cup ground ginger
• ¼ cup ground garlic
• ¾ cup sesame oil
• ¾ soy sauce
• ⅓ bunch of chopped cilantro

For the Salad - Use as much or as little as you like of each ingredient

• baby mesclun greens
• zucchini, 4 thin slices
• summer squash, 4 thin slices
• 1 tomato, cut into wedges
• red onion, thinly sliced
• 4 slices of lemon

For the Dressing (Best if made a day ahead; will last 6-7 days refrigerated)

• ½ cup sesame oil
• pinch of ground ginger
• pinch of brown sugar
• 6 scallions, minced
• ¼ bunch fresh cilantro, chopped
• pinch of salt & pepper
• 2 cups of rice wine vinegar (add the vinegar last)

Garnishes

• julienne of red onion
• julienne of red peppers
• sliced scallions
• sprinkle black sesame seeds

Make the Marinade

1. In a bowl, add sesame oil, garlic, ginger, soy sauce and cilantro and mix well
2. Add salmon and marinate at least 6 hours in the refrigerator

Make the Salad Dressing - Tastes best if made a day in advance and refrigerated

1. In a bowl, whisk together sesame oil, ginger, brown sugar, scallions, cilantro, salt and pepper
2. Add rice wine vinegar last and whisk to mix well

Grill the Salmon

1. Place salmon on a hot grill and cook for 6-10 minutes, one side only

Plate & Serve

1. Mound salad ingredients on a plate and top with dressing
2. Lay salmon on top and drizzle with a little more salad dressing