As much as I try to be, I'm just not really a fish person.
I think fish looks fantastic! I truly do.
I drool over snapper and I think tilapia looks amazing...but when I taste it, I'm always left less than impressed.
However, you give me a juicy slab of salmon and I'm in heaven.
I don't know what it is about salmon that gets my blood pumping...but it does.
Recently, I was contacted by the Foodbuzz Tastemaker program and offered a box of Kikkoman's new Kara-Age seasoning mix.
I immediately knew EXACTLY what I would do with that mix. A salmon salad of course!!
This salad is a bit sweet and a bit salty. The texture is soft and crunchy. And the temperature is both cool and warm.
I love it when a dish contains this many contradictions!
The palette is both confused and excited. Every taste bud experiences a new surprise.
Let me just put it in simple terms. This salad was GEWD!
Here's how you can make it!
Grab your Kikkoman Kara-Age coating mix. I also used this Kikkoman teriyaki sauce.
Take some slightly damp salmon fillets and evenly coat them in the Kara-Age mix.
Heat about an inch of peanut oil in a large skillet and cook up the salmon until lightly browned on both sides, about 2-3 minutes per side.
Place the salmon atop a bed of spring greens and baby spinach. Adorn with grape tomatoes. Sprinkle with toasted sesame seeds. And lightly drizzle with the teriyaki sauce (a little goes a loooong way here so be careful).
Serve and enjoy!!
As part of the Foodbuzz Tastemaker Program, I received a box of Kikkoman Kara-Age Soy-Ginger Seasoning mix.
Crispy Salmon Salad
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Ingredients:
- 1 packet Kikkoman Kara-Age Soy-Ginger coating mix.
- 4-5 salmon fillets
- 4-5 cups of spring greens and baby spinach
- Peanut oil, enough for an inch in the pan
- Grape tomatoes
- Toasted sesame seeds
- Kikkoman Teriyaki Sauce & Marinade
Directions:
- Heat 1 inch peanut oil in large pan over medium heat.
- Coat damp salmon with Kara-Age coating mix.
- Cook salmon in oil until golden brown, crispy, and cooked through. About 2-3 minutes per side. Allow to cool.
- Place salmon atop a bed of spring greens and baby spinach. Adorn with grape tomatoes. Sprinkle with toasted sesame seeds. And lightly drizzle with the teriyaki sauce (a little goes a loooong way here so be careful).
- Serve and enjoy!!
