2 tbsp. soy sauce
1 1″ piece ginger, chopped
1 garlic clove, chopped
2 tbsp. scallions, plus more for garnish
1 tbsp. sesame seeds
1/4 c. vegetable oil
3 tbsp. white vinegar
2 tbsp. honey
1 tbsp. sesame oil
4 wonton wrappers, cut into 1/2″ strips
4 salmon pieces, about 2 lb.
Freshly ground black pepper
10 oz. mixed greens, washed
1 c. shredded carrots
Preheat oven to 475 degrees F. In the bowl of a mini food processor add soy sauce, ginger, garlic, scallions, sesame seeds, vegetable oil, vinegar, honey, and sesame oil. Pulse and blend until smooth. Keep in refrigerator until ready to serve.
In a rimmed sheet pan toss wonton strips with drizzle of sesame oil, season with salt and pepper. Spread wonton strips in an even layer across the sheet pan. Bake until golden brown, 4 minutes.
Season salmon with salt and pepper. Heat cast iron skillet over high heat; add 1 tablespoon olive oil to pan. When the pan is almost smoking, carefully place salmon skin side up in pan. Cook on each side for 4 minutes for medium.
Toss mixed greens and carrots with sesame ginger dressing. Serve salmon on bed of greens, garnish with scallions and drizzle with remaining dressing.