Salmon sashimi, soy and orange salad
This sashimi salad is a serious showstopper. Colourful, nutritious and fresh with a beautiful citrus and soy dressing.
Ingredients
- 2-3 oranges
- 2 limes
- 1 tbsp soy sauce
- 3 tbsp Olivado extra virgin avocado oil
- 4 cups mesclun salad leaves
- 2 baby cucumbers cut into rounds
- 300 g fresh salmon fillet bones and skin removed
- 1 tsp sesame seeds toasted
Instructions
- Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
- Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut the segments away from the membrane that holds the orange together. Place into a bowl. Add the mesclun leaves and cucumbers to the orange segments.
- Using a large sharp knife, cut the salmon into ½ cm thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
- Divide the salad among 4 serving plates or one large platter. Sprinkle with the toasted sesame seeds, and serve.
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