Serves: 4
Total Calories: 131

6 ounces skinless salmon fillet, preferably the tail end
4 ounces sea scallops, trimmed
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
salt and ground black pepper to taste
1 teaspoon soy sauce
2 scallion, trimmed and thinly sliced
1 (4-ounce) container alfalfa sprouts, preferably of greens, like alfalfa or clover

Cut the salmon and scallops into paper-thin slices. Toss in a bowl with the lime juice and vinegar cover and refrigerate for at least 1 hour drain. Add the salt and pepper, soy sauce, and scallions. Serve on a bed of sprouts.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 131
Calories from Fat: 43

More Recipes from the Homemade in a Hurry Cookbook:
*Salads & Their Dressings
BLT Salad
Carrot Cilantro Slaw
Chickpea Tabbouleh
Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette
Cucumber Watermelon Slaw
Edamame Salad
Escarole Salad With Warm White Bean Vinaigrette
Extra-Virgin Tuna Salad
Greens Tossed With Sherry Fig Vinaigrette
Mixed Endive Salad With Vanilla Pear Vinaigrette
Mozzarella And Goat Cheese With Tomato Vinaigrette
Pickled Pink Potato Salad
Roasted Corn Cobb Salad With Balsamic Blueberry Vinaigrette
Roasted Potato And Spinach Salad
Salmon Bruschetta On Spinach Salad With Tomato Ranch Dressing
Salmon Seviche With Basil Drizzle
Salmon Tahini Salad
Savoy Slaw With Ginger Pineapple Dressing
Shrimp And Cress Salad With Grapefruit Vinaigrette
Sprouted Seviche
Thai Mango Salad
Tunacamole
Turkey Posole Salad With Roasted Pepper Vinaigrette