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
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).
Method for Seafood:
Heat sautÃ© 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 350ÂºF.
Divide greens and noodles on plate and top with fish.
Garnish with reserved spring onions (scallions) and black sesame seeds.