Wok Charred Salmon with Four Sprout Salad and Soy Lime Vinaigrette

  • Active Time 25m
  • Total Time 4h 25m

Serves 6

Miami chef Michael Schwartz's ability to use Asian influences makes his cuisine something new and special. His restaurant, called Nemo, is in South Beach, a block from the Atlantic Ocean. But considering the Chinese and Japanese elements, it could easily be on the other side of the Pacific Ocean.


  • For the Salmon:
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 2 tablespoons sesame oil
  • Six 7-ounce salmon fillets with skin
  • Salt and freshly ground black pepper
  • 3 tablespoons canola oil
  • For the Salad:
  • 3 tablespoons fresh lime juice
  • 1/4 cup soy sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped shallots
  • 1/4 cup canola oil
  • 1 teaspoon freshly ground black pepper
  • 4 ounce package alfalfa sprouts
  • 6 ounces pea shoots
  • 6 ounces sunflower sprouts
  • 6 ounces mung bean sprouts
  • 1 small red bell pepper, julienned
  • 1 small green bell pepper, julienned
  • 1 small yellow bell pepper, julienned
  • 1 small red onion, thinly sliced
  • 1 bunch cilantro, leaves removed
  • 18 radicchio or bibb lettuce leaves

  • Fried pumpkin seeds (optional)



In a glass or porcelain baking dish, combine the garlic, ginger and sesame oil. Place the fillets, skin side up, into the marinade, cover with plastic wrap and refrigerate for 4 hours or overnight.


In a medium bowl, whisk together the lime juice, soy sauce, garlic, ginger and shallots. Slowly whisk in the oil, stir in the pepper and set aside. In a large salad bowl, gently toss together the alfalfa, pea shoots, sunflower sprouts, mung bean sprouts, bell peppers, red onion and cilantro. Set aside in the refrigerator, undressed.


Season the fish with salt and pepper. Heat a wok over medium-high heat. Add the oil and then lay the fillets, skin side up, into the hot oil. Cook the fish 2 or 3 filets at a time, searing, 3 to 4 minutes per side, depending on the thickness of the fillets. Remove the fish to a warm spot while you cook the remaining fillets.


Reserve 4 tablespoons of the vinaigrette for the fish. Drizzle the soy-lime vinaigrette over the salad and toss it to coat. Arrange 3 radicchio or bibb cups around the perimeter of each large dinner plate and fill each cup with a small mound of dressed salad and a small mound in the center of the plate. Place the salmon on top of the salad in the center of the plate and drizzle with the reserved vinaigrette. Garnish with the toasted pumpkin seeds.

Recipe courtesy of Chef Michael Schwartz, Nemo, Miami Beach, Florida

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 4322

nutrition information per serving

546 calories; 34g total fat; 109mg cholesterol; 706mg sodium; 17g carbohydrates; 5g fiber; 45g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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