Salmon Sashimi Salad with Roe & Yuzu Soy
Inspired by the refined raw bars of modern seaside bistros, this dish balances the rich, velvety decadence of pristine salmon with clean, razor-sharp textures.
Paper-thin radishes and cool diced cucumber provide an architectural crunch beneath delicate folds of fish, while briny pops of golden caviar echo the salinity of the sea. Tied together with an aromatic yuzu-soy emulsion, it delivers the effortless sophistication of high-end dining straight to your home table.
Chef's Preparation
Silky ribbons of sashimi-grade salmon rest over peppery radishes and crisp cucumber, elevated with popping roe and a citrus-forward yuzu-soy emulsion.
- 0.55 lb sashimi-grade salmon, sliced into 1/4-inch ribbons
- 2 cups tender salad greens (such as mâche or watercress)
- 4 pieces red radishes, shaved paper-thin on a mandoline
- 0.5 piece English cucumber, seeded and finely diced
- 2 tbsp golden fish roe, bleak roe, or lumpfish caviar
- 0.25 cup fresh garden cress or microgreens
- 2 tbsp Japanese soy sauce
- 1 tbsp bottled 100% yuzu juice
- 1 tbsp toasted sesame oil
- 1 tsp mirin
- Flaky sea salt & freshly cracked white pepper, to taste
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1Whisk the Dressing
Vigorously whisk soy sauce, yuzu juice, sesame oil, and mirin until glossy and thoroughly emulsified.
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2Chill the Base
Scatter baby greens and translucent radish slices across cold shallow bowls to establish a crisp foundation.
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3Arrange the Salmon
Gently drape salmon ribbons across radishes, folding loosely to build visual height and soft pockets.
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4Garnish & Finish
Spoon caviar atop salmon folds, scatter diced cucumber, spoon over dressing, and finish with delicate cress.
Chill your serving bowls in the freezer for 10 minutes prior to plating. Keeping the fish near 38°F (3°C) preserves clean fat lines, highlights sashimi texture, and keeps the radish paper-crisp.
Canned tuna Niçoise with warm herbed baby potatoes, ripe avocado, jammy eggs, and briny nonpareil capers.