Spicy Salmon Salad - cooking recipe

Ingredients

1 1/2 kg boneless salmon fillets
2 teaspoons powdered ginger
2 teaspoons garlic powder
1 teaspoon cayenne pepper
5 tablespoons dark soy sauce
2 tablespoons sesame oil
2 -3 drops mike's hot sauce
8 cups mixed baby greens
1 pint cherry tomatoes
1/4 cup chopped plain peanuts (optional) or 1/4 cup pine nuts (optional)
Vinaigrette
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons orange juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon freshly cracked pepper

Preparation

With a sharp knife, cut the salmon filet into 8 equal strips. Pat dry with paper towel and lay in a large glass rectangular baking dish.
In a small bowl combine ginger, garlic powder & cayenne pepper. Stir to mix. Add soy sauce, hot sauce and sesame oil. Mix well.
Brush all the sauce onto each side of each strip of salmon. Cover with plastic wrap and leave in fridge for 30 minutes.
Heat oven to 375\u00b0F Remove plastic wrap and recover with tinfoil. Cook salmon for 30 minutes or until opaque and flakes with fork.
Right before salmon is done, slice cherry tomatoes in half and mix in large bowl with salad greens.
Toss all vinaigrette ingredients in a jar and shake well. **You can use more olive oil if you like.
Drizzle small amounts of vinaigrette over salad and toss well until satisfied with covering. Set aside remaining dressing.
Divide salad among 4 plates and top each serving with 2 strips of salmon. Drizzle with a little bit of remaining vinaigrette just before serving.
Serve with an 8 or 12 grain baguette and a nice Pinot Grigio.
Note: this salad is also nice topped with chopped plain peanuts or pine nuts.
** Preparation time does not include marinating time.