Seared Seafood and Wasabi Salad
Ingredients
8 ounces (225 gm) Vermicelli rice sticks
3 Tbs pickled ginger
1 bunch spring onions (scallions), diagonally sliced (reserve 2 tablespoons for garnish)
1 Tbs black sesame seeds (for garnish)
1/2 cup Asian mixed salad greens
Olive oil
8 ounces (225 gm) Swordfish, Mahi Mahi, Tuna, Scallops, and/or Shrimp, divided into four portions
1 1/2 quarts (1 1/2 litres) of water
Wasabi Vinaigrette
Method
Method for Salad:
- 1) Bring 1 1/2 quarts (1 1/2 litres) of water to a boil.
- 2) Stir in rice noodles and remove from heat.
- 3) Steep noodles 3- 4 minutes until tender.
- 4) Drain noodles and toss with vinaigrette.
- 5) Add pickled ginger and all but 2 tablespoons of spring onions (scallions).
- 6) Combine well.
Method for seafood:
1) Heat saute pan or griddle over hot flame.
2) Lightly coat with olive oil.
3) Quickly sear fish or other seafood choice until golden, approx. 1- 2 minutes each side.
For thicker pieces of fish, you can finish cooking in oven for approx. 2 minutes at 350°F.
4) Divide greens and noodles on plate and top with fish.
5) Garnish with reserved spring onions (scallions) and black sesame seeds.
Serve immediately.