Asian Seafood & Sesame Crunch Salad

Asian Seafood & Sesame Crunch Salad

I. Ingredients

The Seafood & Protein:

• Shrimp: 6–8 large shrimp (peeled and deveined).

• Salmon: 100g salmon fillet, cut into bite-sized cubes.

• Mussels: 4–5 cooked mussels (shelled).

The Salad Base:

• Mixed Greens: Romaine or Butter lettuce.

• Vegetables: Cherry tomatoes (halved), cucumber (diced), and red onion (sliced into thin rings).

• Garnish: Fresh pea shoots (microgreens) and a generous sprinkle of toasted white sesame seeds.

The Sesame Soy Dressing:

• 2 tbsp Soy sauce.

• 1 tbsp Toasted sesame oil.

• 1 tbsp Rice vinegar.

• 1 tsp Honey or brown sugar.

• 1/2 tsp Grated ginger.

II. Detailed Instructions

1. Prepare the Seafood:

   • Pat the shrimp and salmon dry. Season lightly with salt and pepper.

   • Heat a pan with a little oil over medium-high heat. Sear the salmon cubes for 2 minutes per side until golden.

   • Add the shrimp to the pan and cook until pink and opaque (about 2–3 minutes). Toss in the pre-cooked mussels at the very end just to warm them through.

2. Prep the Vegetables:

   • Wash the lettuce and pea shoots; spin dry.

   • Chop the cucumber into small chunks and halve the cherry tomatoes.

   • Slice the red onion into very thin circles for that signature look.

3. Make the Dressing:

   • Whisk together the soy sauce, sesame oil, rice vinegar, honey, and ginger until the sugar is dissolved.

4. Assembly (The "Bowl" Style):

   • Place a bed of lettuce at the bottom of a square white bowl.

   • Layer the cucumber and tomatoes.

   • Arrange the warm seared salmon, shrimp, and mussels on top.

   • Place the red onion rings over the seafood.

   • Top the entire dish with a handful of fresh pea shoots for height.

5. Final Touch:

   • Drizzle the sesame dressing over the salad.

   • Sprinkle heavily with toasted white sesame seeds.

III. Chef's Notes

• The "Secret" Ingredient: The pea shoots (the long, curly greens on top) provide a delicate sweetness and professional aesthetic.

• Serving: This salad is best served while the seafood is still warm, creating a delicious contrast with the cold, crisp vegetables.