Fresh Salmon Sashimi Salad with Soy-Sesame Dressing is a delightful and healthy dish that combines the delicate richness of fresh, raw salmon with the crunch of crisp vegetables, all dressed in a flavorful, tangy soy-sesame dressing. This salad is light, refreshing, and bursting with flavors that are both savory and slightly nutty. It’s perfect for a light lunch, dinner, or as a stunning appetizer for a special occasion. The combination of fresh, high-quality salmon, paired with the simple yet robust dressing, elevates this salad to a whole new level. If you’re a fan of sushi, this salad will

quickly become a favorite. You can also customize the vegetables and toppings to suit your tastes, but no matter what, the creamy richness of the salmon paired with the tangy dressing is sure to impress. Not a fan of raw fish? Feel free to substitute with cooked shrimp or even seared tuna for a different take!

Necessary Kitchen Equipment:

Sharp knife (for slicing the salmon)
Small bowl (for making the dressing)
Whisk or spoon (for mixing the dressing)
Mixing bowl (for tossing the salad)
Plate for serving

Overview of Ingredients:

This sashimi salad includes fresh, sushi-grade salmon as the main protein, along with a colorful mix of veggies like cucumbers, avocado, and radishes. The dressing is made from soy sauce, sesame oil, rice vinegar, and a touch of honey, creating a perfect balance of savory and slightly sweet. Garnish with sesame seeds and green onions for added flavor and crunch.

Ingredients:

For the salad:

8 oz fresh sushi-grade salmon, thinly sliced
1 cucumber, julienned or thinly sliced
1 avocado, sliced
4-6 radishes, thinly sliced
1 small carrot, julienned or shaved
1/4 cup edamame (optional)
1 tablespoon sesame seeds (for garnish)
1-2 green onions, sliced (for garnish)

For the soy-sesame dressing:

3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon honey (or agave syrup)
1/2 teaspoon grated ginger (optional)
1/2 teaspoon garlic, minced (optional)

Step-by-Step Instructions:

Prepare the Ingredients: Slice the sushi-grade salmon into thin sashimi-style slices and set aside. Julienne the cucumber, carrot, and radishes. Slice the avocado and set aside. If using edamame, blanch them in hot water for 2-3 minutes, then rinse with cold water.
Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic until smooth. Taste and adjust the seasoning with more honey for sweetness or soy sauce for saltiness.
Assemble the Salad: In a large mixing bowl or plate, arrange the sliced cucumber, carrot, radishes, and avocado. Gently place the sliced salmon on top of the vegetables, then drizzle with the prepared soy-sesame dressing.
Garnish and Serve: Sprinkle sesame seeds and green onions over the salad for added flavor and crunch. Serve immediately as a refreshing, light meal.

Recipe Tips:

Freshness is Key: Since this salad is made with raw fish, it’s important to use the freshest, highest-quality sushi-grade salmon available. Always check with your fishmonger to ensure the fish is suitable for sashimi.
Customize the Veggies: Feel free to adjust the vegetable ingredients based on what you have or your preferences. You can add or replace items like cucumber, radishes, and carrots with things like bell peppers, daikon radish, or even mixed greens.
Add Toppings: For extra texture, you can add crunchy fried onions, pickled ginger, or even a little wasabi for a spicy kick.
Serving Suggestions: Serve the salad chilled, especially if you are using fresh fish, for a cooler, refreshing dish.

What to Serve with This Recipe:

This Fresh Salmon Sashimi Salad is light enough to be served on its own as a meal or appetizer. If you’d like to add more substance, it pairs wonderfully with a side of miso soup, steamed rice, or sushi rolls. A chilled glass of white wine, sparkling water, or green tea would be an ideal drink pairing.

Frequently Asked Questions:

Can I use cooked fish instead of raw salmon? Yes, if you’re not comfortable with raw fish, you can substitute cooked fish like grilled salmon, tuna, or shrimp. Just ensure they’re lightly cooked to preserve their texture and flavor.
Can I make the dressing ahead of time? Absolutely! The soy-sesame dressing can be made in advance and stored in the refrigerator for up to a week. Just make sure to whisk it well before using, as the ingredients may separate over time.
What type of salmon should I use for sashimi? Always use sushi-grade, fresh salmon for sashimi. It’s been frozen to eliminate potential parasites and is safe for raw consumption. If you can’t find sushi-grade salmon, ask your fishmonger for recommendations.
Can I make this salad without avocado? Yes, if you’re not a fan of avocado, feel free to omit it or replace it with another creamy ingredient like tofu or a soft-boiled egg.

Equipment:

Sharp knife
Small bowl for dressing
Whisk or spoon
Mixing bowl or plate

Ingredients:

Sushi-grade salmon
Cucumber, carrot, radishes, avocado, edamame
Soy sauce, sesame oil, rice vinegar, honey, ginger, garlic
Sesame seeds and green onions for garnish

Instructions:

Slice the salmon and vegetables.
Whisk together the dressing ingredients.
Assemble the salad and drizzle with dressing.
Garnish and serve immediately.

Notes:

Fresh Salmon Sashimi Salad with Soy-Sesame Dressing is a sophisticated, yet simple dish that highlights the delicate flavors of fresh, raw salmon. Whether you’re hosting a dinner party or treating yourself to a healthy meal, this salad is sure to impress. The creamy avocado and savory dressing complement the fresh fish beautifully, making it a delicious and satisfying dish!