1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns,
toasted Red leaf lettuce for assembling
Not exact matches
In the salad, delicate
red leaf lettuce is the perfect platform for the contrasting flavors and textures of the peeled slices of Cara Cara,
red onion, golden raisins, and
toasted pine nuts.
1 Tbsp chili - garlic sauce 1 tsp
toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb
lettuce, inner
leaves only and separated 1
red bell pepper, minced 2 scallions, thinly sliced
Variation For a more elegant presentation, serve on a bed of
lettuce leaves and garnish with thinly sliced
red onion or radish and a light sprinkle of
toasted sesame seeds.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded
red leaf or romaine
lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut,
toasted 2 - 3 green onions, sliced
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of
red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy
toasted hazelnuts.
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned
red bell pepper 3 shallots, thinly sliced 8
red -
leaf lettuce leaves 2 tbsp minced unsalted peanuts,
toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
4 cups
red leaf lettuce, butter
lettuce or other greens 2 cups thinly sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2 cup
toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.