TIP OF THE DAY: Sashimi Salad
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Love sashimi? Looking for a light lunch or first course? Make sashimi salad. Pick up some of your favorite raw fish from your fishmonger—salmon, tuna and yellowtail, for example. You can also add cooked varieties, such as shrimp and squid. Then, create a salad of choice: |
 Easy sashimi salad: There’s nothing to cook! Photo courtesy SalmonFromNorway.com. |
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This recipe is courtesy of Salmon From Norway and focuses on raw salmon and salmon roe. The dressing is a stripped-down variation of ponzu sauce. The toughest part of making sashimi salad is slicing the fish. There’s no cooking required for this delicious, lower-calorie, healthful dish. RECIPE: SASHIMI SALAD Ingredients For 4 Servings |
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 This variation uses cubed tuna, garnished with raw green beans, green onion and avocado. Photo courtesy Tsunami Sushi. |
Preparation
1. MAKE the dressing: Combine the ingredients and whisk thoroughly. 2. CUT the top loin in half crosswise With a sharp knife. Place the knife at a 45° angle and slice into ¼- to-½ inch strips. 3. ARRANGE the fish on plates along with wakame salad and salmon roe. Drizzle the dressing over the fish. Another dressing that works with sashimi salad is poke dressing, used in Hawaii’s version of sashimi salad, called poke (POE-kuh). Ingredients |
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Preparation 1. BLEND all ingredients thoroughly.
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