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1
For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish.
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2
Add the salmon and marinate for 24 hours in the refrigerator.
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3
Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
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4
Mix the sesame seeds together.
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5
Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only.
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6
In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds.
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7
Flip to the other side and cook for 10 seconds.
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8
Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes.
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9
For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar.
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10
Slowly add the olive oil, soy sauce, and salt and pepper, to taste.
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11
For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds.
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12
For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate.
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13
Place the stir-fried vegetables on top.
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14
Sprinkle with the cashews and tomato slices.
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15
Arrange the salmon on top and drizzle with a little sweet soy sauce.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
