From the Chef's Kitchen: Citrus-Soy Salad with Salmon

Erickson Senior Living community dining programs are staffed by highly-qualified, trained culinary professionals who develop delicious, healthy options. Each meal is fresh and made-to-order, allowing you to customize each dining experience!
Check out this dish created by long-time Greenspring employee, Michael Ritt. Chef Ritt has been at the Erickson Senior Living community in Springfield, Va., for nearly ten years.
This refreshing salad will brighten up your dinner table and delight your palate.
Marinade
1/2 oz garlic cloves, peeled and minced
1/2 oz ginger root, minced
1 cup orange juice
3 oz light soy sauce
1/2 oz light brown sugar
Salad
5 oz romaine lettuce
5 oz carrot
5 oz napa cabbage
5 oz red grape tomatoes
5 oz spring blend lettuce mix
1 lb 4 oz salmon filet, skin removed
20 oz frozen mango chunks
5 oz wonton skin wrappers
• Combine marinade ingredients in a mixing bowl and mix thoroughly.
• Marinate salmon in fridge for8 hours.
• Wash and dry all produce items.
• Chop both types of lettuce. Shred carrots and napa cabbage. Slice tomatoes.
• Sauté salmon.
• Drain liquid from thawed mangoes.
• Julienne wonton skins and fry.
• Place all ingredients, except salmon, in a mixing bowl and toss.
• Place mixture on an entrée salad plate and top with sautéed salmon.
Find an Erickson Senior Living community near you to learn more about the enterprise-wide Signature Dining experience.