Salad Category

Warm Teriyaki Seared Ahi and Baby Green Salad with Warm Lemon Soy Vinaigrette

Avelino Miranda, Jr., Chef Garde Manger,
Pacific Beach Hotel

12 ounces Hawaiian ahi fillet
1/8 cup soy sauce (Aloha)
4 teaspoons sesame oil
1 teaspoon chopped ginger
2 tablespoons rice vinegar
1 tablespoon sesame seeds
1 tablespoon orange juice
3 packets Sweet 'n Low¨ sweetener
10 ounces mixed baby greens
garnish:
3 medium beets, cooked and thinly sliced
1 medium Japanese cucumber, thinly sliced
Warm Lemon Soy Vinaigrette

Cut ahi into four 3 oz. portions. In a medium bowl combine soy sauce, sesame oil, ginger, rice vinegar, sesame seeds, orange juice and Sweet 'n Low; blend well. Add ahi fillet and marinate about 1 hour. Sear ahi in hot pan on all sides for 4 minutes, keep ing it rare. Set aside for 10 minutes before slicing. To serve place thinly sliced beets and cucumbers on plate. Top with seared ahi and mixed baby greens; drizzle with Warm Lemon Andrew Soy Vinaigrette. Makes 4 servings.

Warm Lemon Soy Vinaigrette

1/8 cup sesame oil
1/8 cup lemon juice
1/8 cup orange juice
1/8 cup soy sauce (Aloha)
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon chopped Maui onions
2 teaspoons chopped chives
4 packets Sweet 'n Low¨ sweetener

Combine all ingredients in a two cup jar and shake well. Set aside at room temperature.