Salad Recipes: Seafood 02 by Recipe Cottage

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	Seafood 02

		Seared Seafood and Wasabi Salad Serves 4 8 ounces vermicelli rice sticks 3 tablespoons pickled ginger 1 bunch spring onions (scallions), diagonally sliced (reserve 2 tablespoons for garnish) 1 tablespoon black sesame seeds (for garnish) 1/2 cup mixed salad greens olive oil 8 ounces Swordfish, Mahi Mahi, Tuna, Scallops, and/or Shrimp, divided into four portions 1 1/2 quarts water 1/4 cup rice wine vinegar 1/4 cup soy sauce 2 tablespoons wasabi paste 2 tablespoons brown sugar 1-inch piece of ginger root, peeled and minced 1 large garlic clove, minced 1/4 cup dark sesame oil 1/4 cup corn oil Combine rice wine vinegar and wasabi paste. Stir until smooth. Add soy sauce, brown sugar, garlic, and ginger. Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion. Bring 1 1/2 quarts 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. Heat saute 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 approx. 2 minutes at 350F (180C). Divide greens and noodles on plate and top with fish. Garnish with reserved spring onions (scallions) and black sesame seeds. Serve immediately.