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Asian-inspired grilled turkey salad
2019-06-06
https://www.metro.ca/userfiles/image/recipes/salade-inspiration-asiatique-dindon-grille-11058.jpg
PT10M
PT15M
PT45M
In a bowl, combine oil, lime juice, soy sauce, maple syrup and fish sauce. Season with salt and pepper and set aside.Place the turkey slices in a glass baking dish and pour fondue broth over. Cover with plastic wrap and let chill in the refrigerator for at least 20 minutes, up to 4h.Preheat the BBQ to high heat. Brush, clean and oil the grills.Remove turkey slices from the marinade, and remove excess marinade. Oil the turkey slices with vegetable oil. Season with salt and pepper. Grill for about 5-7 minutes per side, or until meat reaches 74 °C (165 °F). Set aside on a plate, cover with aluminum foil, and rest for 10 minutes before slicing.In a bowl, combine red cabbage, carrots, spring mix, desired garnishes and cooked turkey. Add a few spoonsful of lime dressing and mix well. Serve immediately.Garnishes: fresh coriander, crushed peanuts, sesame seeds, julienned cucumbers, julienned peppers, raspberries, mangos to taste,Source : Le Dindon du Québec
4
0
0
0
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1/3 cup (80 ml) vegetable oil (sunflower, etc.)
To taste juice of 1 to 2 limes
1 tablespoon (15 ml) soy sauce
2 teaspoon (10 ml) maple syrup
1 teaspoon (5 ml) fish sauce
1 1/4 cup (310 ml) spiced fondue broth
3/4 lb (350 g) Quebec turkey breast cut into slices (0,75 cm of 3/4-in thick
1 tablespoon (15 ml) vegetable oil (sunflower, etc.)
3 cups (750 ml) red cabbage finely chopped
2 carrot shredded
1 pkg (142 g) spring mix salad or other lettuce
To taste salt and ground black pepper
Asian-inspired grilled turkey salad
4
Main course
0:10
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
1/3 cup
(80 ml)vegetable oil (sunflower, etc.)
-
To taste
juice of 1 to 2 limes
-
1 tablespoon
(15 ml)soy sauce
-
2 teaspoon
(10 ml)maple syrup
-
1 teaspoon
(5 ml)fish sauce
-
1 1/4 cup
(310 ml)spiced fondue broth
-
3/4 lb
(350 g)Quebec turkey breast cut into slices (0,75 cm of 3/4-in thick
-
1 tablespoon
(15 ml)vegetable oil (sunflower, etc.)
-
3 cups
(750 ml)red cabbage finely chopped
-
2
carrot shredded
-
1 pkg
(142 g)spring mix salad or other lettuce
-
To taste
salt and ground black pepper
Preparation
In a bowl, combine oil, lime juice, soy sauce, maple syrup and fish sauce. Season with salt and pepper and set aside.
Place the turkey slices in a glass baking dish and pour fondue broth over. Cover with plastic wrap and let chill in the refrigerator for at least 20 minutes, up to 4h.
Preheat the BBQ to high heat. Brush, clean and oil the grills.
Remove turkey slices from the marinade, and remove excess marinade. Oil the turkey slices with vegetable oil. Season with salt and pepper. Grill for about 5-7 minutes per side, or until meat reaches 74 °C (165 °F). Set aside on a plate, cover with aluminum foil, and rest for 10 minutes before slicing.
In a bowl, combine red cabbage, carrots, spring mix, desired garnishes and cooked turkey. Add a few spoonsful of lime dressing and mix well. Serve immediately.
Garnishes: fresh coriander, crushed peanuts, sesame seeds, julienned cucumbers, julienned peppers, raspberries, mangos to taste,
Source : Le Dindon du Québec
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