Zucchini Stir-Fry Salad

Another allrecipes.com adaptation, this is a recipe that I've made before. I followed it to a tee last time and wasn't incredibly fond of it, but I've decided to give it another go after making some necessary (in my opinion) modifications. First change: I'm heating the liquid ingredients, the "dressing," with the seaweed to absorb the iodine and other nutrients before tossing the seaweed out; last time I left it in and it was... weird. Second, I'm substituting shallots for the green onions the recipe calls for. I find chopping green onions a bit of a pain because the cleaning is a little more involved (green onions are like little tubes that launch water all over the place), and the flavors are similar enough. Finally, today I'm adding pink salmon flakes to the mix, just to add some protein and essential fats. Here's what you need for 6 servings (I halved it because I only feed myself):

• 1 1/2 tbsp sesame seeds
• 1/4 cup chicken broth
• 3 tbsp miso paste (I used red genmai miso)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1/2 tbsp hot sauce (ideally Thai chili but I only have Louisiana Red Rooster)
• 2 tsp brown sugar
• 2 shallots, chopped
• 1/4 cup cilantro, chopped
• 6 medium zucchini, julienned (cut in half, then twice lengthwise; I also diced them crosswise again to make them easier to eat)
• 2 sheets kombu (thick seaweed)
• 2 tbsp slivered almonds
• 2 packets Seabear ready-to-eat wild pink salmon

Start by dry-toasting the sesame seeds over low heat; this should take about five minutes or until the seeds are just starting to brown (you'll be able to smell it). Meanwhile, combine the liquid ingredients in a small saucepan, cut your seaweed into strips, add to the liquids and heat on medium-low for 5-10 minutes without reaching boiling. Then remove and dump the seaweed.

In a large bowl, combine the chopped veggies, salmon, miso paste, hot sauce, sesame seeds, cilantro, almonds, sugar and heated liquids. Mix until thoroughly chaotic, then refrigerate until serving time. It tastes good lukewarm, but it's much better cold.

Result: Boy, am I glad I gave this recipe another shot. The sauce is perfect, and the salmon adds to the flavor without being too fishy. I didn't know I was this good =]