Salmon Sashimi Salad With Yuzu Ponzu Dressing

by Zarina
Salmon Sashimi Salad With Yuzu Ponzu Dressing

This beautiful Japanese salmon sashimi salad is straightforward to recreate at home with a few key ingredients.  

This is my kind of dish, one I would order in a restaurant if it were on the menu.  If you can get to your fishmonger and get a hold of some sashimi-grade salmon, then why not try this at home?  It’s much easier than you think and I promise you won’t be disappointed!  

Yuzu Ponzu is a traditional umami-rich seasoning combining the tangy flavor of yuzu citrus juice, naturally brewed soya sauce, and rice vinegar.  I used the one from Clearspring UK.

If you cannot get yuzu ponzu sauce, I have included how to make your own version below.

Salmon Sashimi Salad With Yuzu Ponzu Dressing

Salmon Sashimi Salad With Yuzu Ponzu Dressing

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 Salmon fillets sashimi-grade cut into thin strips
  • 2 tbsps Garlic chives chopped and 2 whole for decoration
  • 1 tsp Garlic crushed fine
  • 1 tsp Ginger chopped fine
  • 8 tbsps Yuzu Ponzu Dressing – I used @clearspringuk
  • 2 tbsp Extra virgin olive oil – I used @colive.oil
  • 1 tsp Sesame oil
  • Small handful radishes sliced thin
  • 100g Mixed leaves – I used lambs lettuce and rocket
  • Toasted sesame seeds for garnish

Instructions

  1. In a small bowl, mix the chopped chives, ginger, garlic, yuzu ponzu, olive oil, and sesame oil to make the dressing.
  2. Place the salad leaves in a bowl with half the sliced radish, half the salmon strips, and half the dressing. Mix well
  3. Arrange the mixed leaves in the middle of your serving plate
  4. Add remaining salmon pieces on top in a fan-like shape, curling one of the pieces for the top in a rose-like shape
  5. Arrange sliced radishes around the edge of the salad and pour the remaining dressing over, making sure all the salmon and radish get coated
  6. Finally, garnish the top with chives and sprinkle with toasted sesame seeds

**If you can’t get a hold of the ready-made yuzu ponzu, then you can make your own at home with 3 tbsp mirin, 2 tbsp rice vinegar, 1 tbsp soya sauce, 2 tbsp bonito flakes, and 60ml yuzu juice or lime juice. Boil the mirin, vinegar, soya sauce, and bonito flakes in a saucepan, cool, strain, discard the bonito flakes and add the citrus **

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like