Recipe of the day: Salmon, Avocado Rocket Salad with a Miso Dressing
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.