Salmon Tataki Salad
Photo Credit: David Loftus

Salmon Tataki Salad with Miso Dressing

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.

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Salmon Tataki Salad

Salmon Tataki Salad with Miso Dressing

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.
Course: Salad
Keyword: chef it up, salad recipe, salmon salad
Servings: 2
Calories: 661kcal
Author: Bart Van Olphen

Ingredients

Miso Dressing:

  • 2 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • Juice of 1/2 lime
  • 1 tablespoon white miso

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)

Instructions

  • 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 ½-inch (13 mm) 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.

Notes

veggies and fish cookbookRecipe 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. 

Nutrition

Calories: 661kcal | Carbohydrates: 17g | Protein: 25g | Fat: 45g | Saturated Fat: 6g | Sodium: 991mg | Fiber: 4g | Sugar: 9g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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