Sashimi Salad with Soy and Orange

Ingredients for Sashimi Salad with Soy and Orange

• 4 oranges

• 1 or 2 limes

• 1 tablespoon soy sauce

• 45ml grapeseed oil

• 6 cups mâche (lamb's lettuce) leaves

• 2 cups frisée lettuce, torn into bite-size pieces

• 1/2 cucumber, peeled, seeded, and thinly sliced (optional)

• 200g sushi-grade salmon, skin removed

• 1 teaspoon sesame seeds, toasted

How to make Sashimi Salad with Soy and Orange

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 flavours to meld for at least 2 minutes.

Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.