East-West Salmon Salad

East-West Salmon Salad Recipe - A Delicious Fusion of Flavors

Region / culture: China | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

East-West Salmon Salad is a delicious and refreshing dish that combines the flavors of the East and the West. This salad is perfect for a light lunch or dinner and is sure to impress your family and friends.

History

The East-West Salmon Salad recipe is a fusion of Asian and Western flavors. It combines the use of canned salmon, Chinese vegetables, and chow mein noodles with traditional salad ingredients like celery, green pepper, and onion. This unique combination of ingredients creates a flavorful and satisfying dish that is perfect for any occasion.

Ingredients

3 cups of cooked rice
1 16 oz (454 g) can of fancy mixed chinese vegetables, drained
1 15-0.5 oz (14 g) can of salmon (drained; reserve liquid)
1 cup of thinly sliced celery
0.5 green pepper, cut into thin strips
0.5 cup of finely chopped onion
1 cup of mayonnaise
2 tbsp of soy sauce
0.25 tsp of ground black pepper
1 3 oz (85 g) can of chow mein noodles
lettuce leaves
tomato wedges for garnish (optional)

How to prepare

Combine rice, Chinese vegetables, flaked salmon, celery, green pepper, and onion in a large bowl.
Blend mayonnaise, soy sauce, 2 tbsp of salmon liquid, and black pepper.
Pour the mixture over the salmon mixture and toss lightly. Chill.
Just before serving, add noodles and toss again.
Serve on lettuce leaves and garnish with tomato wedges, if desired.

Variations

Substitute canned tuna for the salmon for a different flavor profile.
Add in your favorite vegetables such as carrots, bell peppers, or snap peas for added crunch and color.

Cooking Tips & Tricks

Be sure to drain the canned salmon and reserve the liquid for the dressing.

- Make sure to chill the salad before serving to allow the flavors to meld together.

- Feel free to customize the salad by adding your favorite vegetables or toppings.

Serving Suggestions

Serve the East-West Salmon Salad on a bed of lettuce leaves and garnish with tomato wedges for a colorful presentation. Pair it with a side of crusty bread or crackers for a complete meal.

Cooking Techniques

Be sure to cook the rice according to package instructions for the best results.

- Drain the canned vegetables and salmon well to prevent the salad from becoming too watery.

Ingredient Substitutions

Use Greek yogurt or sour cream in place of mayonnaise for a lighter dressing option.

- Swap out the chow mein noodles for crispy wonton strips or toasted almonds for added texture.

Make Ahead Tips

You can prepare the salad up to a day in advance and store it in the refrigerator until ready to serve. Just add the chow mein noodles right before serving to keep them crispy.

Presentation Ideas

Serve the East-West Salmon Salad in individual bowls or on a platter for a beautiful presentation. - Garnish with fresh herbs such as cilantro or green onions for a pop of color.

Pairing Recommendations

Pair the East-West Salmon Salad with a glass of white wine or a refreshing iced tea for a light and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- To reheat, simply microwave the salad for a few seconds until warmed through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 18g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 6%

- Vitamin C: 20%

- Calcium: 4%

- Iron: 6%

Alergens

Contains fish (salmon)

- Contains soy

Summary

East-West Salmon Salad is a nutritious dish that is rich in protein, vitamins, and minerals. It is a great source of carbohydrates and healthy fats, making it a well-rounded meal option.

Summary

East-West Salmon Salad is a flavorful and nutritious dish that is perfect for any occasion. With a unique combination of ingredients and a delicious dressing, this salad is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for East-West Salmon Salad. It was a warm summer day, and I had just finished attending a cooking class at the local community center. The instructor, a kind and knowledgeable woman named Mrs. Chang, had taught us how to make a variety of delicious dishes from different cuisines.

As I was packing up my things to leave, Mrs. Chang approached me with a smile on her face. "I have a special recipe that I think you will love," she said, handing me a piece of paper with the words "East-West Salmon Salad" written at the top. She explained that the recipe combined traditional Asian flavors with a Western twist, creating a unique and refreshing dish that was perfect for any occasion.

Excited to try something new, I thanked Mrs. Chang and headed home to gather the ingredients. The recipe called for fresh salmon fillets, soy sauce, sesame oil, ginger, garlic, mixed greens, cherry tomatoes, avocado, and a homemade sesame vinaigrette. It seemed like a simple and straightforward dish to prepare, but I knew that the key to making it truly special was in the preparation and presentation.

I began by marinating the salmon fillets in a mixture of soy sauce, sesame oil, ginger, and garlic. The aroma that filled my kitchen was intoxicating, and I knew that the flavors would be equally as satisfying. While the salmon was marinating, I prepared the rest of the ingredients for the salad, carefully slicing the cherry tomatoes, avocado, and mixed greens.

Once everything was ready, I grilled the salmon fillets until they were perfectly cooked and flaky. I then assembled the salad, placing a bed of mixed greens on a large platter and topping it with the grilled salmon, cherry tomatoes, and avocado. The final touch was drizzling the homemade sesame vinaigrette over the top, adding a burst of flavor that tied everything together.

As I took my first bite of the East-West Salmon Salad, I was immediately transported to a world of culinary delight. The combination of the savory grilled salmon, the crisp mixed greens, and the creamy avocado was a perfect balance of flavors and textures. The sesame vinaigrette added a subtle sweetness that complemented the richness of the salmon, creating a dish that was both satisfying and refreshing.

I knew that I had stumbled upon a true gem of a recipe, and I made a mental note to thank Mrs. Chang for sharing it with me. Over the years, I have perfected the dish, making it for family gatherings, dinner parties, and special occasions. Each time I prepare the East-West Salmon Salad, I am reminded of that warm summer day when I first discovered the recipe and the joy it has brought to my culinary adventures.

As I sit here now, reflecting on the journey that led me to this delicious dish, I am grateful for the friends, teachers, and experiences that have shaped my love of cooking. The East-West Salmon Salad will always hold a special place in my heart, not just for its flavors and presentation, but for the memories and connections it has brought into my life. And I look forward to sharing it with future generations, passing down the recipe and the story behind it, so that others may enjoy the same culinary delight that has brought me so much joy.