1 lb. spinach (1 bag or freshly picked)
6 oz. smoked or grilled salmon*
1/2 cup diced tomatoes
4 hard boiled eggs
1/4 cup Wasabi dressing (see recipe below)
1 green apple chopped
1/2 cup chow mein noodles
Clean and wash the spinach. Drain and chill. Flake salmon into smaller pieces. Dice tomatoes. Boil, cool, peel and slice four eggs. Chop the apple and use immediately or store in acidulated water (1/4 lemon juice and 1 cup cold water) until ready to serve. (When ready, drain the apples before using.) Gather chow mein noodles and dressing.
Arrange ingredients on bed of chilled spinach. Pour dressing and mix ingredients or serve dressing on the side. Add chow mein noodles and serve. Prepare on chilled plates.
* Many grocery stores carry peppered smoked salmon but you can experiment with your own grilled salmon.
1 cup olive oil
3 Tbs. rice wine vinegar
1 clove chopped garlic
1 tsp. fresh ginger grated
1 tsp. sesame oil
Wasabi paste or Wasabi powder to taste
Mix ingredients together and taste for flavor. Chill in refrigerator until ready to serve.
Peanut Sesame Flatbread
2 frozen dinner roll dough balls (i.e., Rhodes)
Thaw bread rolls covered fro about 45 minutes. Individually squeeze balls and work them into 2 rectangular shapes about 9 inches by 3 inches. Let dough rest for about 5 minutes. Stretch each piece of dough again to 12 inches by 5 1/2 inches. Let dough rest for about 5 minutes. Stretch each piece of dough again to 12 inches by 5 1/2 inches/ If dough won’t stretch that far let dough rest again and work a third time. Press dough with fork to “crimp” the surface. (Prevents dough from bubbling.) Dough is now ready for peanut sesame glaze.
Flatbread Topping (For one dough ball. Double recipe for two.)
1 Tbs. garlic butter
3 Tbs. sesame dressing/marinade (i.e. Yoshida’s, Rikki’s Gourmet Soy Ginger dressing)
1 Tbs. peanut butter
1 tsp. diced garlic
1 tsp. sesame seeds
Preheat oven to 425 degrees. Mix together sesame dressing and peanut butter in a small bowl. Mix garlic and sesame seeds together in a separate bowl. Spread garlic butter on bread. Spread peanut/sesame glaze over garlic butter on flatbread. Then sprinkle garlic and sesame seeds over peanut/sesame glaze. Place bread on parchment sheet and then on cookie sheet in oven at 425 degrees for 10-15 minutes. Check oven to make sure bread doesn’t burn. Let bread cool and cut each flatbread rectangle into four pieces. Serve with salad.