INGREDIENTS

2 tbsp. soy sauce

piece ginger, chopped

1 clove garlic, chopped

2 tbsp. green onions, plus more for garnish

1 tbsp. sesame seeds

1/4 c. vegetable oil

3 tbsp. white vinegar

2 tbsp. honey

1 tbsp. sesame oil, plus more for drizzling

4 wonton wrappers, cut into 1/2" strips

kosher salt

Freshly ground black pepper

4 salmon pieces (about 2 lb.)

1 tbsp. extra-virgin olive oil

10 oz. mixed greens, washed

1 c. shredded carrots

DIRECTIONS

1. Preheat oven to 475°. In the bowl of a mini food processor add soy sauce, ginger, garlic, green onions, sesame seeds, vegetable oil, vinegar, honey and sesame oil. Pulse and blend until smooth; keep in refrigerator until ready to serve.

2. On a rimmed sheet pan, toss wonton strips with a drizzle of sesame oil, then season with salt and pepper. Spread wonton strips in an even layer across the sheet pan and bake until golden brown, 4 minutes.

3. Season salmon with salt and pepper. Heat cast-iron skillet over high heat and add olive oil to pan. When the pan is almost smoking, carefully place salmon in pan skin-side up. Cook for 4 minutes on each side.

4. Toss mixed greens and carrots with sesame ginger dressing. Serve salmon on bed of greens, garnish with green onions and drizzle with remaining dressing.

YIELDS:4

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:0 HOURS 30 MINS

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