Ingredients

For the Salmon: 2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 tablespoons sesame oil Six 7-ounce salmon fillets with skin Salt and freshly ground black pepper 3 tablespoons canola oil For the Salad: 3 tablespoons fresh lime juice 1/4 cup soy sauce 1 teaspoon chopped garlic 1 teaspoon chopped ginger 1 teaspoon chopped shallots 1/4 cup canola oil 1 teaspoon freshly ground black pepper 4 ounce package alfalfa sprouts 6 ounces pea shoots 6 ounces sunflower sprouts 6 ounces mung bean sprouts 1 small red bell pepper, julienned 1 small green bell pepper, julienned 1 small yellow bell pepper, julienned 1 small red onion, thinly sliced 1 bunch cilantro, leaves removed 18 radicchio or bibb lettuce leaves Fried pumpkin seeds (optional)

Description

Wok Charred Salmon With Four Sprout Salad And Soy Lime Vinaigrette, Recipe

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