Escalopes of Alaska Salmon with Wild Greens

Food Service Search Staff

INGREDIENTS:GINGER MARINADE: 2 Tbsp. hoisin sauce
1 cup white wine
2 Tbsp. fresh ginger root, minced
2 tsp. sugar

SESAME VINAIGRETTE:
1-3/4 cups safflower oil
1 cup rice-wine vinegar
¼ cup Kikkoman soy sauce
1 Tbsp. fresh ginger root, minced
2 Tbsp. sugar
1 Tbsp. sesame oil

MARINATED ALASKA SALMON FILLETS:
24 (4 oz. each) Alaska Salmon fillets
24 portions (3 ounces each) assorted baby greens such as frisee, oak leaf and green leaf
8 Tbsp. butter
DIRECTIONS:Prepare ginger marinade, combine hoisin sauce, wine, ginger root and sugar; cover and set aside. Prepare sesame vinaigrette: combine oil, vinegar, soy sauce, ginger root, sugar and sesame oil; cover and set aside.

For whole fillets, cut salmon on extreme bias into 4-ounce portions in half lengthwise; separate portions with waxed paper and refrigerate until needed. For each portion, arrange 3 ounces of greens on serving plate. Immerse 2 pieces of salmon in marinade; then quickly pan-sear in 1 tsp. butter. Place salmon on greens; drizzle with dressing and garnish, if desired.SERVINGS:24-4 oz. appetizer servings.