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Fish Salad, Asian-Style (P, TNT)
Source: Self
Serves: Varies by number of pieces of fish

For the fish:
Fish fillets - one piece per person
Thinly sliced onion or scallion
Freshly grated ginger to taste
Juice and zest of 1 lemon for up to 5 or 6 pieces of fish
Soy sauce, 1 capful per 3 pieces of fish (I use low sodium)
Toasted sesame oil - a modest glug or so per three pieces of fish
Freshly ground black pepper

For the salad:
Baby greens - about 3/4 to 1 cup per person
Sliced tomatoes or grape tomatoes
Thinly sliced green peppers or-and or radishes, if desired
Your favorite vinaigrette (not sweet) - Just enough to dot on the greens, but not swamp them.

Place the fish fillets flat in a microwave safe dish. First put on lemon juice and then the rest of the ingredients. Microwave for 4 to 8 minutes depending on the thickness and quantity of fish fillets. At this point you can refrigerate the fish for a later use, but be prepared to either rewarm it in the microwave or let it come to room temperature for Shabbat use.

Keep it in the liquid that forms. Pile the greens and other salad ingredients on individual plates and dot the greens with vinaigrette. Place one portion of fish on each pile of greens and pour the poaching liquid and onions over the fish and greens and enjoy.

This makes a main course if served with interesting bread or some roast potatoes. It also is an excellent candidate for a low carb meal without these additions.

Poster's Notes:
I devised this salad after having been served somewhat similar ones in dairy restaurants. Instead of a rather plain grilled fish on a Greek or Caesar salad, I did a Chinese-style microwave poach and served it on a simple mixed baby greens salad. I have made it with 3 fishes, salmon, tilapia and white roughy (Never saw this one before). They all worked and assorted family members who were visiting (brother, son) commented most favorably.

It can be served fresh with hot fish or the fish can be cooked earlier and served warm or rewarmed, using the poaching liquid as an addition to the salad dressing. For Shabbat lunch it would do well with room temperature fish and sauce. So much for the chit-chat, so here is the most flexible recipe.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A