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Salmon Sashimi Soy and Orange Salad

Yields2 ServingsPrep Time15 mins

Fresh and zingy, this Japanese inspired dish with flavours of orange, lime and soy will be a big hit. Check out the recipe here:

Salmon Sashimi Soy and Orange Salad

 

2-3 oranges
2 limes
1 tablespoon soy sauce 
3 tablespoons Extra Virgin Avocado oil 
4 cups mesclun salad leaves
2 baby cucumbers, cut into rounds
300g / 10.5oz fresh salmon fillet, bones and skin removed
1 teaspoon sesame seeds, toasted  

1

  1. 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 Extra Virgin Avocado oil. Set the dressing aside.
  2. Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut the segments away from the membrane that holds the orange together. Place into a bowl. Add the mesculun and cucumbers to the orange segments.
  3. Using a large sharp knife, cut the salmon into ½ cm 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.
  4. Divide the salad among 4 serving plates or one large platter. Sprinkle with the toasted sesame seeds and serve.
Nutrition Facts

Servings 2