Recipe of the day: Salmon, Avocado Rocket Salad with a Miso Dressing
Published 06/07/2014 | 02:30
Some of the most vibrant food to prepare can be the simplest and my highly impressive summer salad of salmon sashimi, creamy avocado, rocket, coriander and toasted sesame seeds is a perfect example.
The whole salad is brought together with a pale green dressing humming with heat from wasabi paste. It's a light and bright salad and makes an ideal treat if you're dining solo as it is simple to prepare.
250g of fresh salmon, skin removed (ask fishmonger for "sashimi-grade")
2 avocados, sliced
A small handful of rocket leaves per person
A small handful of coriander
2 tbsp of sesame seeds, toasted
For the dressing:
1 tbsp of rice wine vinegar
2 tsp of wasabi paste
1 garlic clove, finely grated
1 tsp of ginger, finely grated
1 tsp of caster sugar
3 tbsp of sunflower oil
To prepare the dressing, place all of the ingredients in a small jar and, with lid firmly sealed, shake until completely combined.
Taste to check the seasoning.
Thinly slice the salmon and arrange on a plate along with sliced avocado. Drizzle the dressing over salmon and avocado and dress with rocket leaves, coriander and sprinkle with toasted sesame seeds to finish.
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