SASHIMI SALAD WITH SOY AND ORANGE
Provided by Curtis Stone
Categories Salad Fish No-Cook Lunch Orange Seafood Salmon Soy Sauce Lettuce Orange Juice Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- 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 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 mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-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.
NOBU'S SASHIMI SALAD
We love this recipe. It's based on the recipe that Nobu made famous at his restaurant (which I highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like it so much.
Provided by Akikobay
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a grill or broiler or lightly oiled cast iron pan.
- Season the fish with a little sea salt and black pepper.
- Briefly sear the tuna until its surface turns white.
- Plunge the filet into iced water to stop it from cooking any further.
- Shake off the excess water.
- When sliced, the center of the tuna should be very pink with the edges seared white.
- For the dressing, combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
- Stir until the salt and mustard have dissolved.
- Add the grapeseed and sesame oils and soy sauce.
- Mix well.
- Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.
- Arrange the salad greens into the center of the dish.
- Cut the tuna into thin slices.
- Place the tuna around the salad greens.
- Drizzle with a bit of the dressing and serve cold.
- Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.
- Enjoy!
Nutrition Facts : Calories 316.9, Fat 16.4, SaturatedFat 3, Cholesterol 56.5, Sodium 958.8, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 36.5
SASHIMI SALAD
Steps:
- Prepare an ice bath; set aside. Season tuna on both sides with salt and pepper.
- Heat oil in a nonstick skillet over medium-high heat. Add tuna, and sear on both sides until the surface of the tuna becomes white, about 6 seconds per side. Plunge the tuna fillet into the ice bath to stop the cooking process. Drain, and shake to remove excess water.
- Divide vegetables between 4 plates. Cut the tuna crosswise into 1/8-inch-thick slices. Roll each slice into a cylinder, and place them around the vegetables. Drizzle dressing between tuna rolls. Serve immediately.
BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING
Provided by Food Network
Time 14m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill or a broiler.
- Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
- Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.
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