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:

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

2 cups frisée lettuce, torn into bite-size pieces

3 tablespoons grapeseed oil

6 cups mâche (lamb's lettuce) leaves

4 oranges

7 ounces sushi-grade salmon, skinless

1 teaspoon sesame seeds, toasted

1 tablespoon soy sauce

Equipment:

bowl

whisk

mixing bowl

knife

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:

Quickview
258k Calories
13g Protein
14g Total Fat
20g Carbs
100% Health Score
Limit These
Calories
258k
13%

Fat
14g
22%

  Saturated Fat
1g
10%

Carbohydrates
20g
7%

  Sugar
13g
14%

Cholesterol
27mg
9%

Sodium
288mg
13%

Get Enough Of These
Protein
13g
28%

Vitamin A
7728IU
155%

Vitamin C
108mg
132%

Vitamin K
77µg
73%

Vitamin B6
0.77mg
39%

Potassium
1033mg
30%

Selenium
19µg
28%

Vitamin B12
1µg
26%

Manganese
0.51mg
26%

Vitamin E
3mg
26%

Vitamin B3
4mg
25%

Folate
97µg
24%

Vitamin B1
0.32mg
21%

Copper
0.42mg
21%

Vitamin B2
0.36mg
21%

Phosphorus
190mg
19%

Fiber
4g
18%

Vitamin B5
1mg
16%

Iron
2mg
16%

Magnesium
53mg
13%

Calcium
126mg
13%

Zinc
1mg
8%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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