Asian Sesame Salmon Salad

Paired with our Traminette wine, this beautifully constructed salad was a hit at our New Vintage Days Dinner and with our winery and restaurant staff.

Salad:
Spring mix lettuce

Salmon:
4 oz salmon fillet

Brush salmon fillet lightly with sesame oil. Grill salmon to a white color with nice grill lines.

Dressing:
(Yield 1 cup)
1/4 cup plus 1 Tbsp. water
1/4 cup sugar
3 Tbsp. rice wine vinegar
2 tsp. light soy sauce
1/4 tsp. kosher salt
2 Tbsp. peanut oil
½ tsp. sesame oil

In a small bowl, whisk together water, sugar, vinegar, soy sauce and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered in the refrigerator for up to three days.

Pita chips:
Slice pita bread into 8 pie-shaped triangles. Brush both sides with olive oil and place on cookie sheet. Bake in 350º oven for 5 minutes or until lightly browned. Remove from oven and cool.

Assembly:
Toss spring mix with dressing to lightly coat lettuce. Place 4 pieces of the toasted pita bread on the edge of plate. Place grilled salmon on top and sprinkle entire salad with sesame seeds.

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