Hot & Sweet Salad Dressing & Marinade

Ingredients Weight Measure
White balsamic vinegar 1/2 cup
Soy sauce 1/4 cup
Kikkoman® Mirin 1/4 cup
Olive oil 1/2 cup
Pineapple, grated 1 oz.
TABASCO® brand Original Red Sauce 2 oz.
Garlic clove, grated 1 ea.
Cilantro, chopped 1 stalk

Sassy Sauce

Ingredients Weight Measure
Red bell pepper, roasted 1 ea.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Catsup 1/4 cup
Soy sauce 1 oz.
Kikkoman® Mirin 1 oz.


Ingredients Weight Measure
Baby lettuce leaves, organic blend 5 oz.
Red grape tomatoes 12 ea.
White potato 1 ea.
Yellow onion, medium 1 ea.
Red bell pepper, roasted 1 ea.
Orange bell pepper, roasted 1 ea.
Broccolini 1 bunch
Sugar peas 12 ea.
Black tiger shrimp (12 count) 12 ea.
Scallops (24 count) 12 ea.
Atlantic salmon, fillet 8 oz.
Mango 1/2 ea.
Pineapple 5 oz.
Green onion, for garnish 1 stalk
Garlic clove 1 ea.
Cilantro, fresh, for garnish 3 stalks
Black pepper, fresh ground, for garnish to taste
Water 1 Tbsp.
Olive oil as needed
Soy sauce 1/2 oz.
TABASCO® brand Original Red Sauce 1/2 tsp.
Soy sauce to taste


  1. To roast bell peppers, set oven to broil at 500°F. On a baking sheet, place whole red and orange bell peppers, and broil all sides until skins are burned. Peel off the skin and discard seeds; then set aside.
  2. For the Hot & Sweet Salad Dressing and Marinade, combine all ingredients in a large bowl and mix well.
  3. Cut 1 red and 1 orange bell pepper into 1/8" wide strips. Marinate in the Hot & Sweet Salad Dressing for half an hour and drain; then set aside.
  4. Cut green onion thinly and diagonally for garnish. Soak in water; set aside. (green onion curl).
  5. Dice white potato in 12 pieces. Rinse potato in water and drain. In a microwave-proof bowl, add 1 Tbsp. water and potato. Cover the bowl with plastic wrap; cook potato in microwave oven for 4-5 minutes or until fork tender. Coat medium frying pan with olive oil; sauté potato until golden brown on each side. Drizzle with soy sauce and TABASCO® Original Red Sauce; then set aside.
  6. Peel onion and cut in 1/8" strips. Separate each layer. Coat medium sauce pan with olive oil, sauté onion over medium heat for 10 minutes, or until light brown. Set aside.
  7. Dice mango and pineapple into 12 pieces each; then set aside.
  8. Cut off the stem of the broccolini. Remove stringy part from sugar peas. Blanch them in boiling water and immediately submerge into ice water to prevent from discoloration and cooking further. Drain water and set aside.
  9. To prepare seafood, peel shrimp and cut through the middle of the body, making a hole. Clean the vein and put tail through the hole, so the shrimp resembles a butterfly.
  10. Cut salmon into 1/2" cubes.
  11. Coat frying pan with olive oil; sauté shrimp over medium heat and drizzle with soy sauce to taste. Set aside. (Be careful to keep butterfly shape of the shrimp.)
  12. Coat frying pan with olive oil; sauté scallops and salmon over medium heat until medium rare. Drizzle with soy sauce to taste; then set aside.
  13. For the Sassy Sauce, combine all ingredients in a food processor and puree. Set aside.
  14. To serve, on a large plate, spread and arrange baby lettuce leaves, broccolini, sugar peas, potatoes, onions, tomato, mango, pineapple, bell peppers, shrimp, scallops and salmon. Drizzle Hot & Sweet Salad Dressing over the entire dish. Drizzle Sassy Sauce over the seafood. Garnish with black pepper, green onion curl and cilantro leaves. Serve at once.

Yield: 12 servings