Best 2 Sashimi Salad With Soy And Orange Recipes

Sashimi salad with soy and orange is a light and refreshing appetizer or side dish that combines the flavors of fresh seafood, tangy citrus, and salty soy sauce. The combination of textures in this dish is delightful, with the soft, tender sashimi contrasting with the crisp salad greens and crunchy vegetables. The dressing, made with soy sauce, orange juice, and a touch of honey, adds a burst of flavor that brightens up the salad and brings all the elements together. This salad is easy to make and can be customized to your liking by adding different vegetables or fruits.

Here are our top 2 tried and tested recipes!

SASHIMI SALAD WITH SOY AND ORANGE

Sashimi Salad with Soy and Orange image

Provided by Curtis Stone

Categories Salad Fish No-Cook Lunch Orange Seafood Salmon Soy Sauce Lettuce Orange Juice Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 oranges
1 or 2 limes
1 tablespoon soy sauce
3 tablespoons 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)
7 ounces sushi-grade salmon, skin removed
1 teaspoon sesame seeds, toasted

Steps:

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 flavors to meld for at least 2 minutes.
Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.

NOBU'S SASHIMI SALAD

Nobu's Sashimi Salad image

We love this recipe. It's based on the recipe that Nobu made famous at his restaurant (which I highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like it so much.

Provided by Akikobay

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

sea salt
ground black pepper
7 ounces fresh tuna filets (sushi or sashimi grade)
2 ounces mesclun or 2 ounces baby greens
3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

Steps:

Preheat a grill or broiler or lightly oiled cast iron pan.
Season the fish with a little sea salt and black pepper.
Briefly sear the tuna until its surface turns white.
Plunge the filet into iced water to stop it from cooking any further.
Shake off the excess water.
When sliced, the center of the tuna should be very pink with the edges seared white.
For the dressing, combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce.
Mix well.
Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.
Arrange the salad greens into the center of the dish.
Cut the tuna into thin slices.
Place the tuna around the salad greens.
Drizzle with a bit of the dressing and serve cold.
Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.
Enjoy!

Nutrition Facts : Calories 316.9, Fat 16.4, SaturatedFat 3, Cholesterol 56.5, Sodium 958.8, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 36.5

Tips:

Use the freshest fish possible. This will ensure that your sashimi salad is delicious and safe to eat.
Cut the fish against the grain. This will help to prevent the fish from becoming tough.
Use a sharp knife. This will make it easier to cut the fish cleanly and evenly.
Don't overdress the salad. A little bit of soy sauce and orange juice goes a long way.
Serve the salad immediately. This will prevent the fish from becoming tough or rubbery.

Conclusion:

This sashimi salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover sashimi. With its simple ingredients and easy preparation, this salad is sure to become a favorite.