Warm Salmon Salad with Soy Sesame Vinaigrette

Fish:
4 (4 oz.) salmon fillets 
4 tsp. sesame seeds 
Salt 
Pepper 
8 cups mixed baby greens 
6 tsp. soy sesame vinaigrette  (see recipe below) 
6 tsp. vegetable oil 
4 strawberries 
Soy Sesame Vinaigrette: 
1 clove garlic, peeled  1
T. pickled ginger 
1 T. rice wine vinegar 
1 T. lime juice 
1 tsp. soy sauce 
1 tsp. honey 
2 T. vegetable oil 
1 tsp. sesame oil
1 tsp. sesame seeds

Coat each fillet with sesame seeds; season with salt and pepper. Sauté salmon lightly in pan until cooked. Move salmon frequently so seeds don’t burn. Place mixed baby greens on plate; place salmon on top. Dress with vinaigrette; garnish with sesame seeds and split strawberry.  To prepare vinaigrette, puree garlic and ginger in food processor. Add rice wine vinegar, lime juice, soy sauce and honey; mix together slowly. Add oils; continue to mix until blended. Finish by stirring in sesame seeds. Pour mixture over warm salmon salad. Serve. 

Leo G. J. Seffelaar 
Broadview, Saskatchewan, Canada