If you want to eat more fish but don’t like cooking it, here’s an easy idea: sashimi salad.
Just toss sliced fish over greens.
Instead of opening a can or searing the fish tataki-style (briefly seared), sashimi salad is an easy alternative.
A decade ago one of our favorite neighborhood sushi bars closed, taking with it one of our favorite foods, “marinated salmon”—was a mesclun salad with onions dressed in vinaigrette and topped with slices of salmon sashimi.
It was deliciousness, low in calories, and had eye appeal: a culinary home run. We had it several times a week.
When the restaurant was replaced by a cupcake parlor, we had to make it at home. Aside from fetching fresh salmon, it couldn’t have been easier.
Ask for recommendations at the fish counter. The staff can also slice the salmon or tuna loins into sashimi-thickness slices.
The typical sashimi slice is 2 inches by 1/16 inch, but you can have them sliced longer and thicker as you prefer (longer is also better to drape over a mound of salad, as in photo # 2).
You can also consider the kaku-zukuri cut (“square slice”, photo #5) of 3/4-inch cubes (photos #1, #3 and #4).
The sashimi sold in sushi restaurants in North America is flash-frozen, whether it is local or flown in from elsewhere. It is thawed before preparation. You can purchase flash-frozen fish in your supermarket, slowly thaw it overnight in the fridge and eat it the next day.
You may also find live salmon and other varieties at Asian fish markets, where they can filet them for you.
Are you in the mood for something more mild, like a mesclun mix; or a peppery arugula and watercress? A mixture is always a good idea.
If you like crunch, consider shredded cabbage (cole slaw mix).
Use whatever you have, or add whatever you like. We personally like:
4. PICK YOUR DRESSING.
Rice vinegar and/or lime juice with olive oil (and a splash of sesame oil if you have it) make an excellent basic vinaigrette for sashimi salad.
You can also add salad oil to ponzu sauce.
Here are some more-elaborate favorites: