Grilled Salmon Salad and Ginger Dressing
Servings: 2
Two 10-ounce market-fresh salmon fillets.
1 1/2 Tbs fresh grated ginger roots
2 Tbs fresh grated lemongrass
4 Tbs freshly squeezed lemon juice
1/4 Tbs peanut oil
1 Tbs soy sauce
1/4 cup of Olive oil
1/4 cup of blended carrot juice
1 Tbs chopped onions
1/2 pound of organic salads (baby romaine, raddichio, etc)
Gently, rub the salmon in the grated ginger. In a small
separate bowl, mix in the lemon juice, soy sauce and and olive
oil and carrot juice together for dressing. Add salmon to
medium-hot heat cooking pan with peanut oil, turn salmon after
few minutes then let sit over for 10-12 minutes in low-medium
heat pan.
Place salmon fillet over bed of salad and pour desired amount
dressing on it.
