Salmon Suya Salad
1 pound salmon fillet (or any available firm fleshed fish with bones removed)
5 tablespoons Suya spice mix
3 tablespoons finely chopped tarragon (or efirin)
½ cup finely chopped red onion
1 pound fresh spinach leaves
½ cup chopped tomatoes
¼ cup sliced onions
½ cup peeled orange slices (with membranes removed)
¼ cup chopped cucumbers
¼ cup thinly sliced carrots
¼ cup goat cheese (optional)
¼ cup vinegar (balsamic preferred)
2 tablespoons brown sugar
1 tablespoon chopped garlic
¾ cup olive oil (or peanut oil)
Cut the salmon into five ounce pieces, rinse and pat dry with paper towel. Cut slits (about four slits) into the flesh of the fish creating small pockets. In a small bowl, combine the chopped onions and tarragon. Place onion-tarragon mix into the slits making sure to fill the slits completely.
Coat each piece of salmon completely with the Suya seasoning forming a thick coating around the fish. Place fish on baking rack on baking sheet and bake at 375 degrees for 20 minutes. Remove and allow to rest for about five minutes.
In a bowl, combine vinegar, sugar, salt and garlic until salt and sugar dissolve. Add the oil one teaspoon at a time until the oil and vinegar are homogenously mixed. Set aside.
In a large bowl, arrange remaining salad ingredients and add three teaspoons of salad dressing. Toss until all the spinach leaves are lightly covered with dressing. Plate salad and top with Salmon Suya.