Japanese salad with SALMON tataki | Bart van Olphen

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is often lower in cost and still offers a rich flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are less salty.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

mirin

🥗Healthier: sake + sugar

💰Cheaper: white wine + sugar

This combination mimics the sweetness of mirin.

Make the dressing by mixing 2 tablespoons rapeseed oil, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon white miso paste, and juice of 1 lime in a bowl.

Set the dressing aside.

Peel the carrot and cut it into fine strips, adding them to a bowl.

Slice the cucumber into strips after removing the seeds and add to the bowl.

Cut the spring onion diagonally and add to the bowl.

Slice the radish finely and add to the bowl.

Add 2-3 tablespoons of soy beans to the bowl with the vegetables.

In a dry frying pan, pan-fry 1 tablespoon of sesame seeds until golden and set aside.

Prepare the salmon by covering it with a mix of 1 tablespoon black sesame seeds, 1 tablespoon white sesame seeds, and some coriander seeds.

Brush the salmon lightly with oil to help the seeds stick, then roll the salmon in the seed mixture until covered.

Pan-fry the salmon for 20-30 seconds on each of the four sides until caramelized on the outside but still raw inside.

Remove the salmon from the pan and cool it quickly in ice water or slice it immediately.

Plate the salad by mixing half of the sesame seeds and 2-3 tablespoons of dressing with the vegetables.

Top the salad with the sliced salmon, remaining sesame seeds, and a bit of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens