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Sashimi Salad Trio

Sashimi Salad Trio
YIELDS
1 serving

Recipe courtesy of Chef David Warner of JRDN restaurant at Tower 23 Hotel in San Diego California.

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Ingredients

Loch Duart Salmon Salad

4
thin slices of sushi-grade loch duart salmon
1
meyer lemon, segmented
1
handful frisee
1
pinch pomegranate seeds
1
dash lemon oil
1
dash good quality extra virgin olive oil
1
slices toasted focaccia
walnut oil
sea salt to taste

Yellow Tail Salad (Hamachi)

4
thin slices of sushi-grade yellow tail
1
kumquat, sliced
1
handful amaranth
1
pinch pickled radish
1
dash lemon oil
1
dash good quality extra virgin olive oil
sea salt, to taste

Seared Ahi Tuna Salad

1
sprinkles Chinese 7 spice
1
splash oil for searing
4
sushi-grade tuna
1
handful shaved fennel
persimmon, sliced
1
handful mache lettuce
1
dash lemon oil
1
dash good quality extra virgin olive oil
sea salt to taste
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Directions

Step 1

Toast focaccia and drizzle with walnut oil.

Step 2

Place frisee, pomegranate seeds, and meyer lemon segments in a bowl. Drizzle with lemon oil or extra virgin olive oil. Toss lightly to coat.

Step 3

Arrange salad on plate and top with loch duart salmon. Season with sea salt.

Step 4

Serve with toasted focaccia.

Step 5

Combine amaranth, kumquat, and pickled radish with lemon oil or extra virgin olive oil. Toss lightly to coat.

Step 6

Place salad on plate and top with yellow tail. Season with sea salt.

Step 7

Heat pan with oil to almost smoking. Sear tuna in pan with Chinese spices for 5-10 seconds per side. Remove from heat and cut into thin slices.

Step 8

Combine mache with fennel and persimmon. Drizzle with lemon oil or olive oil and toss lightly to coat.

Step 9

Place salad on plate and top with ahi tuna. Season with sea salt.

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