Asian Fusion With Wasabi Cheese Rolls

• 12 oz salmon steak cut into 3 steaks
• 8-10 oz teriyaki sauce
• 1 oz pickled sliced Ginger
• 16 oz mixed babyfield greens
• 3 Tbl dried roasted garlic
• 1/2 red pepper, sliced
• 1/4 sliced red onion
• 1/2 Pint Grape tomatoes
• 2 oz candied cinnamon pecans
• 1 medium Asian pear, thinly sliced
• 3 oz crumbled feta cheese
• 6 oz goat milk cheese
• 3 Tbl Wasabi powder
• 1 bottle San-J International Tamari Vinaigrette

1. Place goat milk cheese in a chilled bowl. Add crumble feta cheese and gently mix until well blended. Remove from bowl and place on waxed paper. Roll into a log shape. Sprinkle Wasabi powder on wax paper and roll cheese log until completely covered. Wrap in plastic wrap or wax paper and chill overnight.
2. Place sliced pickled ginger randomly on top of Salmon. Pour Teriyaki sauce
3. on Salmon and allow to marinade a minimum 4 hours or overnight in refrigerator. Grill over hot fire 10- 15 minutes or until Salmon flakes when pierced. While fish grills, in a large bowl mix, Field Greens, roasted garlic, red pepper slices, and red onion. On a plate, pile field green mixture into a tall mound. Arrange 3-5 slices pear into a fan shape and place on side of mounded Greens. Add 3-5 grape tomatoes around edges, and 1 tablespoon of pecans on top of greens. Slice cheeses log in 1/4 inch slices. Place 2 slices of cheese on opposite side of greens from pear fan. When Salmon is cooked place on top of greens, Sprinkle with a few pecans and drizzle tamari vinaigrette on top and on edges of plate.

salmon, teriyaki sauce, ginger, greens, tbl, red pepper, ubc, grape tomatoes, pecans, asian pear, feta cheese, goat milk, wasabi powder, sanj

Taken from www.epicurious.com/recipes/member/views/asian-fusion-with-wasabi-cheese-rolls-1206986 (may not work)