If you can't stand the heat, watch "Jayni's Kitchen" this week for "Cool Salad Meals for a Hot Fourth of July."
Host Jayni Carey will prepare several cool treats, including the recipe below.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Cablevision Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Grilled Salmon Salad with Soy Vinaigrette
6 salmon steaks or fillets
1/3 cup soy sauce
1 tablespoon dry sherry
2 garlic cloves, minced
1 tablespoon fresh ginger, minced, or 1 teaspoon ground ginger
3 tablespoons brown sugar
1/4 teaspoon dried red pepper flakes
2 tablespoons roasted sesame oil
2 tablespoons vegetable oil
6 to 8 ounces snow peas or sugar snap peas
3 green onions
2 heads leaf lettuce, rinsed and separated
Rinse the salmon steaks or fillets in cold water and pat dry with paper towels. Place in a large zip-top plastic bag.
For marinade, combine soy sauce, dry sherry, garlic, ginger, brown sugar and dried red pepper flakes. Whisk in the two oils. Pour the marinade into the bag. Seal bag and marinate salmon in the refrigerator for one hour, turning occasionally.
Steam or boil the peas just until tender-crisp, about a minute. Drain and plunge into ice water to cool. Drain well. Peel and shred the carrots and thinly slice the green onions.
Grill the salmon over hot charcoals in a covered grill, skin side down, for three to five minutes. Baste the salmon with some of the remaining marinade and turn over. Peel off the charred skins and discard. Grill for three to five minutes more, turning again during the last minute or two of cooking.
For Soy Vinaigrette, whisk together 1/2 cup soy sauce, 1/2 cup red wine vinegar, 2 minced garlic cloves and 1/2 cup olive oil. Cover until ready to use.
To serve, place lettuce leaves on six dinner plates. Top with salmon. Arrange snow peas, shredded carrots and chopped green onions around the salmon. Drizzle with Soy Vinaigrette. Makes six servings.