Spago's Japanese Barbecue Salmon Salad
- Ready In:
- 1hr 40mins
- Ingredients:
- 22
- Yields:
-
4 salads
- Serves:
- 4
ingredients
-
SALAD
- 24 ounces salmon fillets (skin removed)
- 3 japanese cucumbers, cut in strips
- 1 1⁄3 avocados, peeled and cut in slices
- 4 cups romaine lettuce, cut in 1/4 -inch strips
- 1⁄2 cup pickled ginger (gari)
- 1 cup daikon sprouts
- 4 shiso leaves or 4 lettuce leaves
- 2 teaspoons sesame seeds
-
PONZU SAUCE
- 1⁄4 jalapeno, seeded and smashed
- 1 1⁄2 inches piece fresh ginger, smashed
- 2 green onions, trimmed and smashed
- 1⁄2 cup soy sauce
- 3 tablespoons lime juice
- 3 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 3 tablespoons dashi
-
MIRIN REDUCTION SAUCE
- 1 cup sake
- 1 cup mirin
- 1⁄4 cup soy sauce
- 1 garlic clove, smashed
- 1 tablespoon chopped green onion
- 1 1⁄4 inches piece gingerroot, peeled and smashed
directions
- Since the Ponzu Sauce needs to steep overnight, start out making it first.
- For the ponzu sauce, mix all ingredients togrther in a bowl, steep in the frig overnight or at least several hour, strain and keep refrigerated until ready to use.
- For the Mirin Reduction Sauce, combine all ingredients in a small saucepan and cook over medium heat until reduced to one-half cup, about 30 minutes.
- Strain and cool.
- Salad and Assembly.
- Heat a grill or grill pan, place the salmon fillets on the grill and cook about 4 minutes.
- Turn over the fillets and brush with some of the mirin reduction sauce.
- Cook until just firm to touch, about 4 minutes.
- Drain the cucumber strips, pat dry, place them in a bowl and stir in 2 tablespoons ponzu sauce.
- Spoon 2 tablespoons ponzu sauce onto each of 4 plates.
- Place the cucumber, avocado slices, romaine, pickled ginger and sprouts clockwise around the plate so they touch in the middle of the plate.
- Place the shiso leaf in the middle of each plate where the ingredients meet.
- Place a fillet on the leaf, allowing the edge of the leaf to show.
- Drizzle the remaining ponzu sauce over the fish and salad ingredients, sprinkle with sesame seeds and serve.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.