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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.

Ingredients

  • Us (Imperial)
  • Aus (Metric)
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

Cookbook
Relaxed Cooking with Curtis Stone
Recipe Tags
Healthy, Quick&Easy, Entertaining, FishShellfish, Salads, 10IngredientsOrLess,
MotivatingMondays
TimeSavingTuesdays
DinnerPartySaturdays
Sashimi
Salad
Soy
Orange
Lime
SoySauce
GrapeseedOil
Mache
Frisee
Cucumber
SushiGrade
Salmon
SesameSeeds
Spring
Fall
Autumn
Winter
Asian
LactoseFree
MainCourse
Lunch
NoCook
Christmas
NewYears
ValentinesDay
MothersDay
CocktailParty
Citrus
Fruit
Vegetable
Healthy
Quick&Easy
Entertaining
FishShellfish
Salads
10IngredientsOrLess
RelaxedCooking
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Directions

PREP TIME
25
MINS
COOKING TIME
0
MINS
Serves
4
Make-Ahead:
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.


Source URL: https://curtisstone.com/recipe/sashimi-salad-soy-and-orange/pi