Salmon Sashimi Salad with Roe & Yuzu Soy

Prep time: 10 min | Servings: 2

Silky ribbons of raw salmon rest on peppery greens, crunchy radishes, and diced cucumber, finished with delicate roe and a bright, citrusy yuzu-soy dressing.

• Ingredients

  Main Component

  • 250 g (8.8 oz) sashimi-grade salmon fillet, thinly sliced

  • 60 g (2 cups) mixed baby greens or mache

  • 4 small red radishes, shaved paper-thin

  • 100 g (½ cup) English cucumber, finely diced

  Sauce/Dressing

  • 30 ml (2 tbsp) light soy sauce

  • 15 ml (1 tbsp) fresh yuzu juice (or equal parts lemon and lime)

  • 5 ml (1 tsp) toasted sesame oil

  • 5 ml (1 tsp) mirin

  Garnish

  • 30 g (2 tbsp) orange fish roe (masago, tobiko, or vendace roe)

  • 5 g (2 tbsp) fresh microgreens or garden cress

• Instructions

  1. Whisk 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) yuzu juice, 5 ml (1 tsp) mirin, and 5 ml (1 tsp) sesame oil.

  2. Arrange 60 g (2 cups) baby greens across the base of a wide, shallow serving plate.

  3. Layer thinly sliced radishes evenly over the greens to create a crisp vegetable bed.

  4. Fold and drape 250 g (8.8 oz) sliced salmon over the radishes in loose, elegant ribbons.

  5. Scatter 100 g (½ cup) diced cucumber across the salmon and greens.

  6. Spoon 30 g (2 tbsp) fish roe directly onto each ribbon of salmon.

  7. Drizzle the prepared yuzu dressing evenly over the entire salad.

  8. Scatter 5 g (2 tbsp) fresh microgreens over top and serve immediately.