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Teriyaki Chicken Caesar Salad (Miss Hawaii Asian-Style Chicken Salad)

6 oz. Chicken Breast, boneless & skinless
2 cups Romaine Lettuce, chopped
2 Tbsp. Tobiko
Chef Sam's Garlic Ginger Sauce
Chef Sam's Creamy wasabi Dressing

Marinate chicken breast in Chef Sam's Garlic Ginger Sauce for about 1/2 hour in the refrigerator. Grill the chicken breast and set aside.

In a mixing bowl, toss lettuce with Chef Sam's Creamy wasabi Dressing and tobiko. Slice chicken breast and place on salad before serving.     

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Marinated Ahi Salad

3 Ahi fillets (2 oz. each about 1/2-inch thick)
1 Tbsp. Olive Oil for searing fish (or enough to coat bottom of pan)
2-3 oz. Japanese Soba or Somen Noodles
1 Flour Tortilla
Salad Greens (a handful or two)
Chef Sam's Pickled Ginger Vinaigrette

Garnishes:
Carrot, beet & radish curls
3 Cucumber slices
3 Tomato wedges
Sprig or two of fresh Cilantro
Sprinkle of Black Sesame Seeds

Marinade:
1/2 cup soy sauce
3/4 cup fresh Garlic, minced
1 Tbsp. fresh Ginger, peeled and minced
2 cups Brown Sugar
1/2 tsp. Red Chili Pepper Flakes
1/2 cup fresh Basil, minced
1/2 cup fresh Cilantro, minced
Salt to taste

Combine all ingredients and blend well. Remove 2 tablespoons of marinade (or more, to taste) before marinating fish and set aside to use later on noodles. Marinate ahi fillets in mixture for 5 minutes or less, then remove fish and set aside.

Cook soba noodles (or somen) according to package directions, rinse well in cold water and drain. Take the 2 tablespoons of marinade previously set aside and mix with the noodles. Chill noodles in the refrigerator for 20 to 30 minutes.

Have everything prepared before cooking the ahi so the fish will be hot when served. Also, wait until the last minute before placing the greens and noodles on the tortilla or it will become soggy. When everything is prepared, sear the marinated ahi on high heat on a flat griddle or sauté pan in olive oil for about 1 minute per side, keeping the fish raw on the inside.

Place on the salad plate a flour tortilla deep fried to a golden brown color and arrange a handful or two of your favorite greens broken into bite-sized pieces on the tortilla. Place cold soba noodles on top of greens and arrange the warm fish on the noodles. Top fish with vegetable curls. Add a sprig of cilantro and sprinkle with black sesame seeds. Place the slices of cucumber and tomato around the edge of the plate and serve with the pickled ginger vinaigrette.

Pickled Ginger Vinaigrette:
1 package Dashi (bonito flavored soup base)
2 1/2 cups Granulated Sugar
1 cup Rice Wine Vinegar
12 oz. Pickled Ginger
3 Tbsp. fresh Ginger, minced
Pinch of Salt
1 1/2 cups Salad Oil

In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the blender. Serve chilled.