Seared Salmon and Oriental Cabbage Salad

Seared Salmon

Marinade:
1 cup Feast from the East Sesame Dressing (see above posting)
1/4 cup Sriracha Hot Chili Sauce
1/4 cup sliced green onions

Mix the above ingredients in a large ziploc bag and add your Salmon steaks or fillets (I use Costco's frozen, individually wrapped steaks). Allow 1 - 3 hours to marinate.

When ready to cook, place a large skillet on the stove on high heat. I use sesame oil rather than olive oil for this because I love the Oriental flare it adds, but you can use any oil for non-stick purposes. Be cautious - sesame oil has a high smoking factor! Turn on your vent fan! Add enough oil to coat your skillet. Get the pan nice and hot with the stove on high heat for a couple minutes. This will help create a nice sear and carmelization on the salmon. Allow the salmon to cook undisturbed for a few minutes, then flip. Depending on how dark the first side gets, you may need to turn your stove down at this point. The salmon should be done in a few more minutes, but you can always tells it's done when it either flakes apart easily or becomes firm. Careful not to overcook as salmon can get dry quickly.

Garnish with green onions and additional Sriracha if you like the heat.


Oriental Cabbage Salad

1 bag shredded cabbage
1 bunch green onions, chopped (reserve some for the salmon recipe above)
1 bunch cilantro, chopped
1 cup raw white mushrooms, chopped
1/2 cup Wasabi peas (optional - they just add a nice crunch)
1 package of Oriental Ramen Noodles, crush the noodles, mix the seasoning packet with the dressing
1/2 cup Feast from the East Sesame Dressing (more if you'd like)

Mix all the ingredients in a large bowl, cover and refrigerate for atleast 1 hour prior to serving to allow noodles to soften.