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1
With a sharp knife, cut the salmon filet into 8 equal strips. Pat dry with paper towel and lay in a large glass rectangular baking dish.
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2
In a small bowl combine ginger, garlic powder & cayenne pepper. Stir to mix. Add soy sauce, hot sauce and sesame oil. Mix well.
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3
Brush all the sauce onto each side of each strip of salmon. Cover with plastic wrap and leave in fridge for 30 minutes.
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4
Heat oven to 375u00b0F Remove plastic wrap and recover with tinfoil. Cook salmon for 30 minutes or until opaque and flakes with fork.
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5
Right before salmon is done, slice cherry tomatoes in half and mix in large bowl with salad greens.
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6
Toss all vinaigrette ingredients in a jar and shake well. **You can use more olive oil if you like.
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7
Drizzle small amounts of vinaigrette over salad and toss well until satisfied with covering. Set aside remaining dressing.
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8
Divide salad among 4 plates and top each serving with 2 strips of salmon. Drizzle with a little bit of remaining vinaigrette just before serving.
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9
Serve with an 8 or 12 grain baguette and a nice Pinot Grigio.
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10
Note: this salad is also nice topped with chopped plain peanuts or pine nuts.
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11
** Preparation time does not include marinating time.
