Sake no Salad

Sake no Salad is a refreshing Japanese seafood dish featuring tender salmon and crisp vegetables, dressed in a light citrus-soy vinaigrette. This nutritious salad combines the umami of fresh fish with the crunch of seasonal greens, making it a perfect appetizer or light meal.

Ingredients

• Fresh salmon fillet - 150 grams
• Mixed salad greens (arugula, spinach, and mizuna) - 100 grams
• Cucumber - 1 medium, thinly sliced
• Radishes - 4, thinly sliced
• Avocado - 1, diced
• Sesame seeds - 1 tablespoon, toasted
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Mirin - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by preparing the salmon. Season the salmon fillet with salt and pepper, then grill or pan-sear it over medium heat for about 4-5 minutes on each side until cooked through. Allow it to cool, then flake it into bite-sized pieces.
2. In a large mixing bowl, combine the mixed salad greens, cucumber, radishes, and avocado.
3. In a separate small bowl, whisk together the soy sauce, rice vinegar, mirin, grated ginger, lemon juice, and olive oil to create the dressing.
4. Pour the dressing over the salad mixture and toss gently to combine, ensuring the greens and vegetables are well-coated.
5. Add the flaked salmon to the salad and toss lightly again.
6. Serve the salad in two bowls, garnished with toasted sesame seeds.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in omega-3 fatty acids from salmon, which support heart health.
• Rich in vitamins and minerals from fresh vegetables, promoting overall wellness.

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