Bamboo Skewered Salmon With Oriental Greens

Ingredients:

  • 2 medium salmon filets (approx. 1#)
  • 2 1 inch slices fresh ginger root
  • 3 tablespoons of Indonesian ketjap
  • 4 cloves garlic, finely chopped
  • 3 tablespoons toasted sesame oil
  • 12-8” bamboo skewers, soaked in water
  • 2 cups of an Asian mix greens (mizuna, tat soi, mustard)
  • Calendula and geranium flower petals
  • 2 tablespoons toasted sesame seeds

Dressing

  • 3 tablespoons soy sauce
  • 3 tablespoons toasted sesame oil
  • ¼ cup fresh orange juice
  • 2 navel oranges, peeled, membrane removed and cut into sections

Dressing:

  1. Whisk together ketjap, oil orange juice in a bowl; add orange sections.

Method:

  1. Place salmon filets in a glass or ceramic dish. Smash the ginger with a heavy cleaver and squeeze the ginger juice onto the fillets. Combine Ketjap, oil and garlic, and pour over the salmon. Cover and marinate at least 30 minutes to 6 hours, refrigerated.
  2. Cut filets lengthwise into 2” strips and gentle weave onto the bamboo skewers, leaving a small section as a handle on one end.
  3. Cook the salmon on a preheated grill for 4 to 5 minutes or until done.
  4. Toss greens with the dressing and divide onto four plates. Scatter flower petals over the greens.

  5. Arrange the salmon skewers next to the greens and sprinkle with toasted sesame seeds. Serve