Salmon Tataki Salad Recipe With Miso Dressing: A Healthy Plant-forward Pescatarian Recipe by Chef Bart van Olphen

Salads Lunch Seafood
a month ago
Salmon Tataki Salad Recipe With Miso Dressing: A Healthy Plant-forward Pescatarian Recipe

Tataki is a classic Japanese style of preparing fish. It involves briefly searing the outside to give it a crispy coating and a pleasant bitterness. You can add extra flavor by first dipping the fish in sesame seeds and dried spices. Make sure to cool the fish immediately after frying so the inside remains raw. Use tuna instead of salmon, if you prefer.

Cuisine: Japanese
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Servings: 2

Ingredients

Miso Dressing

Salad

  • 3 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • oil, for frying
  • 1 teaspoon coriander seeds, crushed
  • 7 ounces skinless salmon fillet, cut into large chunks
  • 1/2 cucumber, seeded and cut into long strips
  • 2 medium carrots, peeled and cut into thin strips
  • 2 scallions, sliced
  • 4 radishes, sliced
  • 3 tablespoons shelled cooked soybeans (edamame)
  • 1 tablespoon daikon radish microgreens (optional)

Here's how to make it: 

  1. To make the dressing, mix the canola oil, sesame oil, rice vinegar, mirin, soy sauce and lime juice. Whisk in the miso until smooth.
  2. To make the salad, toast 1 tablespoon of the white sesame seeds in a dry frying pan over medium heat, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to a plate to cool.
  3. Mix the remaining 2 tablespoons white sesame seeds with the black sesame seeds and coriander seeds on a plate. Brush the pieces of salmon lightly with oil all over, then dredge them in the sesame and coriander mixture. Make sure all sides are properly coated.
  4. Heat a dry frying pan over high heat. Sear the salmon for about 30 seconds on each side until the coating is slightly caramelized.
  5. Remove the fish from the pan and immediately cut into 1/2-inch slices to stop the cooking process.
  6. Toss the cucumber, carrot, scallion, radish and soybeans with half of the dressing and toasted white sesame seeds in a medium bowl. Top the salad with the salmon and garnish with radish greens, if using. Serve the remaining dressing on the side.

Recipe from Veggies and Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking© 2020 by Bart van Olphen. Photographs copyright © 2020 by David Loftus. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Spinach Pancakes Recipe With Cream Cheese, Avocado & Smoked Salmon: A Tasty, Healthy Chef-Inspired Recipe

Salmon & Kale Salad Recipe With Creamy Tahini Dressing Is a Salmon Lover's Dream

Healthy Salmon Salad Recipe: Lemony Mediterranean Salmon Salad Recipe With Couscous, Feta, Spinach & Blueberries

Easy Avocado Eggs Recipe: This Baked Smoked Salmon & Eggs in Avocados Recipe Is the Best Way to Start Your Day

Elisa A. Schmitz 30Seconds
Absolute perfection on a plate. Thank you for sharing this amazing recipe, Chef Bart van Olphen !
Tribe
I love seared salmon...

join discussion

Please login to comment.

recommended tips

Simple Fried Chicken Recipe: The Best Recipe for Classic Skillet-fried Chicken

Baked Ham Recipe With Pineapple: Skip the Expensive Honey-Baked Ham & Try This No-Fail Holiday Ham Recipe

Quick Chicken & Vegetables Recipe With Pasta: This Easy Chicken Recipe Puts a Twist on Asian Stir-frys

Easy German Sauerbraten Recipe: This Classic Sauerbraten Recipe Is Comfort Food German Style

Got 30 seconds? Sign up for 30Seconds.com and get the best of our tips each week!