Asian Wedge Salad with Five-Spice Sesame Salmon

• 1-1/2 qt. Kraft Oriental Sesame Dressing, divided
• 6 Tbsp. Chinese five-spice powder
• 1/4 cup garlic, minced
• 2 Tbsp. ginger, minced
• 24 each salmon fillets (1/4 lb./115 g each) Walmart Supercenter 1 lb For $5.00 thru 02/14
• 2 Tbsp. sesame seed, toasted
• 6 heads heads of iceberg lettuce, each cut into 4 wedges
• 1-1/2 qt. carrots, shredded King Sooper's 1 lb For $0.99 thru 02/09
• 24 each green onions, diagonally sliced
• 3 cups cashews, toasted

1. Mix 3 cups (750 mL) dressing (or 1/4 cup 60 mL dressing for trial recipe), five-spice powder, garlic and ginger.
2. Pour over fish in non-reactive pan; turn to evenly coat fish.
3. Refrigerate 5 hours to marinate.
4. Remove fish from marinade; discard marinade.
5. Grill fish on medium-high heat 4 to 6 min.
6. on each side or until fish flakes easily with fork.
7. For each serving: Place fillet on one side of serving plate; sprinkle with 1/4 tsp.
8. (1 mL) sesame seed.
9. Place lettuce wedge on other side of plate; top with 1/4 cup (60 mL) carrots and 2 Tbsp.
10. each onions, remaining dressing and nuts.

sesame dressing, garlic, ginger, salmon, sesame seed, wedges, carrots, green onions, cashews

Taken from www.kraftrecipes.com/recipes/asian-wedge-salad-five-spice-sesame-salmon-113306.aspx (may not work)