Sashimi Salad with Soy and Orange

Super-healthy and really light, this beautiful salad is bright-looking and -tasting. These days it’s not too difficult to find great-quality raw salmon. If you ask your local market for sushi-grade salmon, its freshness will be guaranteed. Once you have found the salmon, the hard work is done.


4 oranges

1 lime

1 tablespoon soy sauce
3 tablespoons grapeseed oil
6 cups mâche (lamb’s lettuce) leaves
2 cups frisée lettuce, torn into bite-size pieces
1/2 cucumber, peeled, seeded, and thinly sliced (optional)
7 ounces sushi-grade salmon, skin removed

1 teaspoon sesame seeds, toasted


The vinaigrette and orange segments can be prepared up to 4 hours ahead, covered separately and refrigerated. Let the vinaigrette stand at room temperature for 15 minutes and rewhisk before using.
To prepare the dressing:

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. Segment the remaining 3 oranges.

To prepare the salad:

Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use.

Add the mache, frisée, and cucumbers, if using, to the orange segments.

Using a large sharp knife, cut the salmon into 1/2-inch-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. Sprinkle with the toasted sesame seeds, and serve.