Seared Seafood and Wasabi Salad

Seared Seafood and Wasabi Salad

8 ounces vermicelli rice sticks
3 tablespoons pickled ginger
1 bunch spring onions – diagonally sliced (reserve 2 tablespoons for garnish)
1 tablespoon black sesame seeds – for garnish
1/2 cup Asian mixed salad greens
Olive oil
8 ounces swordfish, Mahi Mahi, tuna, scallops, and/or shrimp – divided into four portions
1 1/2 quarts water
Wasabi Vinaigrette – see recipe

Method for Salad:

Bring 1 1/2 quarts (1 1/2 litres) of water to a boil.

Stir in rice noodles and remove from heat.

Steep noodles 3- 4 minutes until tender.

Drain noodles and toss with vinaigrette.

Add pickled ginger and all but 2 tablespoons of spring onions (scallions).

Combine well.

Method for Seafood:

Heat sauté pan or griddle over hot flame.

Lightly coat with olive oil.

Quickly sear fish or other seafood choice until golden, approx. 1- 2 minutes each side. For thicker pieces of fish, you can finish cooking in oven for approximately 2 minutes at 350ºF.

Divide greens and noodles on plate and top with fish.

Garnish with reserved spring onions (scallions) and black sesame seeds.

Serve immediately.