This lively little supper is perfect for entertaining. The salmon can be marinated up to a day ahead, the dressing can be made the night before and the veggies can be prepared in advance too. If you're not a fan of these vegetables, try any combination you like. One of my favorite combos is very thinly sliced fennel, celery and radishes. There's no reason you can't grill the salmon if you're not in the mood to heat up the kitchen.

Serves 4

Ingredients

1	pound salmon cut into 1-inch wide strips
1/4	cup low sodium soy sauce
1/4	cup mirin (sweet rice wine)
8	ounces celery thinly sliced
1/2	medium red onion, thinly sliced
1	small carrot, thinly sliced
1/2	small red, yellow or green pepper, thinly sliced
1/2	cup tarragon dressing (recipe follows)
1/3	cup rice flour or cornstarch
2	Tablespoons or less of oil such as Enova

	Place salmon, soy sauce and mirin in sealable plastic bag or shallow dish and marinate in refrigerator for 30 minutes or overnight.
	Meanwhile, prepare the salad. Toss onions, carrots and peppers with tarragon dressing and divide evenly between four serving plates.
	Lift salmon from marinade and discard. Dust salmon with flour or cornstarch to coat evenly. Shake off excess.
	Place oil in medium non-stick sauté pan over medium-high heat. When hot but not smoking, place salmon in pan and cook on both sides until golden brown, about 2-3 minutes per side. Place salmon atop vegetables and serve immediately.

Tarragon Dressing
Yield: 1/2 cup
1	tablespoon fresh tarragon leaves
1/4	small onion, roughly chopped
1/4	cup champagne wine vinegar
1	teaspoon sugar
2	Tablespoons to 1/4 cup oil such as Enova
	Salt and pepper to taste

Place all ingredients in blender. Blend until smooth. Season to taste with salt and pepper.

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