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- 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
- 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)
- 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.
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.
Calories: 661kcal | Carbohydrates: 17g | Protein: 25g | Fat: 45g | Saturated Fat: 6g | Sodium: 991mg | Fiber: 4g | Sugar: 9g
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