Prepare a Hoisin Salmon Salad

This vibrant salad literally comes together in minutes, but it has enough substance for a weekend brunch, or a light weeknight dinner. With a vibrant palette of green, purple and coral, this salad entices with looks, yet satisfies on taste.

The crisp pea shoots and tender butter lettuce create a verdant foil which pairs beautifully with the sweet, nutty hoisin glazed salmon. Dressed with a tangy Asian affair that's redolent of ginger and sesame oil, the dressing complements the green tasting sprouts, while contrasting with the buttery salmon.

Because the salmon is broiled at a high temperature, it's best to use well marbled king salmon (especially from the belly), which tends to have the highest fat content. This ensures you end up with moist juicy hunks of salmon in your salad rather than wads of pink cardboard.