Sashimi Salad with Soy and Orange

Sashimi Salad with Soy and Orange might be just the main course you are searching for. This recipe serves 4. For $5.35 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 258 calories, 14g of protein, and 15g of fat per serving. 218 people were impressed by this recipe. This recipe from feeds.epicurious.com requires salmon, oranges, grapeseed oil, and mâche. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is super. Soy Miso Tuna Sashimi Recipe, Sashimi with Soy Sauce, Sesame Seeds, and Chives Recipe, and Grilled Pork Salad with Sweet Soy and Orange Dressing are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 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. Reprinted with permission from Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONE is the host of TLC's top-rated Take Home Chef. He trained under famous chef Marco Pierre White in London, working as head chef at three of his restaurants. He regularly appears on the Today show and was voted one of People magazine's sexiest men alive. Originally from Melbourne, Australia, he lives in Los Angeles. For more information, visit www.curtisstone.com.

 

Step by step:

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).

2. Whisk in the soy sauce and the oil. Set the dressing aside.

3. 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.

4. Pour any juice into a cup and reserve it for another use.

5. 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.

6. Add the salmon to the bowl.

7. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.

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

Nutrition Information:

covered percent of daily need