Salmon Sashimi Salad with Wasabi Sesame Vinaigrette

I went to a Japanese restaurant with a coworker for lunch two weeks ago. I ordered a roll and two side salads. The salads were served with a tangy dressing, which was good, but got too tangy by the time I got to my second salad, so I added a little bit of dressing, and some wasabi soy sauce mixture. IT WAS SO GOOD!! (In my opinion). I then suggested to Dear Fiance Steven that we have that for dinner the following Sunday. He wasn’t too thrilled about it, but agreed to it.

I just wanted to use salmon for this salad, but we have some king crab legs, so we yanked out the crab meat and served it with the salad. 😉

This salad is really good!! The dressing, the salmon, all of it!! Dear Fiance Steven liked it too!! He particularly liked the seared salmon! 😀

Salmon Sashimi Salad
Ingredients:
2 Hearts of Romaine Lettuce, cut into bite-sized pieces
2 Sashimi-Grade Salmon Filets
1/4 tsp Coarse Sea Salt

Directions:
1. Wash & drain lettuce, set aside.
2. Season one filet with the coarse sea salt. Using a torch, sear all sides of filet and slice.
3. Slice the other salmon filet unseared.
4. Assemble the salad together by placing the lettuce in a bowl/plate and topping with pieces of various salmon.
5. Serve with Wasabi Sesame Vinaigrette or your favorite salad dressing.

Wasabi Sesame Vinaigrette
Ingredients:
1.5-2 tsp Wasabi
1 Tbsp Seasoned Rice Vinegar
3 Tbsp White Vinegar
1 tsp Sesame Oil
2 Tbsp Soy Sauce
1 Tbsp Sugar
Directions:
1. Using a whisk, whisk together ingredients in a small bowl.
2. Serve with Salad.

Enjoy!

Summer Ramen Salad

When we went to LA last July, we had this awesome Ramen Salad at Daikokuya. After seeing the Summer Soba by Cate of Cate’s World Kitchen, I decided to create this on my own (Ramen Salad). It is refreshing and tangy, wonderful for a hot summer day!

Summer Ramen Salad

Ingredients:
*500g Raw Ramen (or any kind of noodles…I couldn’t find ramen, so I bought these Korean noodles intended for Ja Jang Myun)
–> Cook noodles according to package instructions. Rinse clean under cold water (you want the noodles to be cold) and drain. You can toss this in sesame oil to prevent the noodles from sticking to each other.
*1 Cucumber, peeled and cut into thick sticks (think thick fries)
*4 Eggs & 2 tsp Mirin
–> Mix eggs and Mirin thoroughly. Pan fry eggs until cooked. Cut eggs into strips.
*Ham (or any kind of cooked meat), cut into strips
*Toasted Seaweed Strips
*Toasted Sesame
*Dressing:
1/4-3/8 Cup Sugar
1/4 Cup Water
1/4 Cup Soy Sauce
1/8 Cup Mirin
1/8 Cup White Vinegar
1/8 Cup Sesame Oil
1/4 Cup Mayonnaise
–> Mix all dressing ingredients together.
Assembly:
1. Place half of the noodles in the middle of a large plate. You want this piled like a little hill.
2. Cover different “sides” of the noodle hill with the ingredients.
3. Drizzle with dressing and serve.

Garlicky Shrimp Pasta & “House” Salad w/ Semi-Homemade Creamy Sesame Dressing

After making the Cook’s Illustrated Chicken last night…i decided to find another recipe from that site to make for tonight!…We decided on Garlicky Shrimp Pasta…sounded really tasty!!!…tasted really tasty!!! 🙂 For our veggies…we went the salad route and steven wanted a japanese-style creamy dressing…so I created one!!


Garlicky Shrimp Pasta
Ingredients
1 Bulb of Garlic, mince 1/2 of the cloves, and smash 1/2 of the cloves
1 Pound shrimp, peeled, deveined, each shrimp cut into 3 pieces
3 Tbsp Garlic Flavored Olive Oil
1 tsp Salt
1 Pound Penne
1/4 tsp Red Pepper Flakes
2 tsps All-Purpose Flour
1/2 cup Dry Sherry
3/4 cup Chicken Broth
1 Tbsp Dried Parsley Flakes
3 1/2 Tbsps Unsalted Butter
2 tsp Lemon Juice
1 tsp Black Pepper

Instructions
1. Toss 1/2 of the minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.
2.
Heat the smashed garlic cloves and remaining 2 tablespoons oil in a dutch oven over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove from heat and use slotted spoon to remove garlic from dutch oven; discard garlic.
3.
Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water.
4.
While pasta cooks, return dutch oven with oil to medium heat; add shrimp with marinade to dutch oven in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in sherry and cook for 1 minute. Add chicken broth and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and pasta to sauce and combine, adding reserved cooking water if sauce is too thick. Season with salt and black pepper.


Semi-Homemade Creamy Sesame Dressing
Ingredients
2 Tbsp Canola Mayonnaise
2 Tbsp Japanese Sesame Dressing
1 Tbsp Sugar
Instructions
1. Mix well!