Sashimi Salad with Soy and Orange
A fresh and elegant salad combining sushi-grade salmon with citrus, mixed greens and a light Asian-inspired dressing. Perfect balance of sweet oranges, tart lime, and umami soy sauce.
Ingredients
- •4 whole oranges
- •2 whole limes
- •1 tablespoon soy sauce
- •3 tablespoons grapeseed oil
- •8 cups mixed lettuce
- •½ whole cucumber
- •7 ounces sushi-grade salmon
- •1 teaspoon sesame seeds
- •toasted
Cooking Instructions
- 1.
Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
5 min
- 2.
Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use. Add the mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch-thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
15 min
- 3.
Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.
3 min