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.

 

Citrus-Soy Salad with Salmon

This refreshing salad will brighten up your dinner table and delight your palate.

Ingredients

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

Directions

• 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.