MAPLE SOY SALMON ON SPINACH, MANDARIAN ORANGE, AND CASHEW SALAD WITH ORANGE MAPLE SOY VINAGRETTE

The Marinade:

½ cup beer

¼ cup maple syrup

¼ cup soy sauce

2 tablespoons rice wine vinegar

3 tablespoons brown sugar

2 tablespoons honey

¼ teaspoon pepper

2 garlic cloves, minced

 

The Salmon:

1 ½-pounds salmon filets, skinned and cut into portion size pieces

2 tablespoons olive oil

 

The Salad:

5-ounces baby spinach leaves

1, 15-ounce can mandarin oranges

½ cup cashews

1 ½ cups crunchy chow mein noodles

2 scallions, chopped

2 teaspoons black and white sesame seeds

 

The Dressing:

⅓ cup olive oil

¼ cup rice wine vinegar

2 tablespoons orange juice

1 tablespoon soy sauce

2 tablespoons maple syrup

To make the marinade for the salmon, combine all of the ingredients in a medium bowl and whisk until the sugar and honey are dissolved.  Add the salmon to the bowl and turn to completely coat.  Cover and marinade for 1-3 hours.

Heat the olive oil in a large skillet over medium heat.  Let the excess marinade drop off the salmon pieces and place them top-side-down in the hot pan. Cover the pan and cook for 1 ½ – 2 minutes until dark brown and caramelized. Flip and reduce the heat to low.  Cook for 2-3 minutes on the second side until a knife slides easily in and out of the center of the fish and it flakes.  The interior flakes should be glossy and slightly translucent, not opaque for correct doneness.

To make the salad, layer all of the ingredients on a platter or individual serving plates, except the sesame seeds.  Top with the salmon.

Combine all of the dressing ingredients and shake to combine and emulsify.  Pour over the salad and garnish with the sesame seeds.

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