Salmon Tataki Salad Recipe With Miso Dressing: A Healthy Plant-forward Pescatarian Recipe by Chef Bart van Olphen
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.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
- 2 tablespoons canola oil
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1/2 lime, juiced
- 1 tablespoon white miso
- 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:
- To make the dressing, mix the canola oil, sesame oil, rice vinegar, mirin, soy sauce and lime juice. Whisk in the miso until smooth.
- 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.
- 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.
- Heat a dry frying pan over high heat. Sear the salmon for about 30 seconds on each side until the coating is slightly caramelized.
- Remove the fish from the pan and immediately cut into 1/2-inch slices to stop the cooking process.
- 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
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