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How to Make Japanese Salmon Salad
This Japanese salmon salad recipe features a collection of Japan's signature ingredients that can give you a delicious meal.
- cook TIME 10 mins
- prep TIME 12 mins
- total TIME 22 mins
Course: Side DishCuisine: Japanese
Servings: 4 servings
Calories: 211 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (16)
- 6 oz skinless boneless salmon
- 2 oz red leaf lettuce
- 2 oz iceberg lettuce
- 2 oz edamame beans
- 1 oz carrot julienned
- 1 oz white radish julienned
- 1 oz red onion julienned
- 1 oz radish sliced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cooking mirin
- 1 tbsp Tahini paste
- 1 1/2 tbsp Japanese mayonnaise
- 1 tbsp reduced-sodium soy sauce
- 2 tbsp unsalted roasted sesame seeds
- 1 tsp sugar
INSTRUCTIONS
1
Make the dressing: Mix 1 tbsp rice vinegar, 1/2 tbsp sesame seeds, 1 tsp sugar, 1 tbsp sesame oil, 1 tbsp cooking mirin, 1 tbsp Tahini paste, 1 1/2 Japanese mayonnaise, and 1 tbsp soy sauce.
2
Slice the salmon (make sure to keep salmon in the fridge before slicing)
3
Add 2 oz red leaf lettuce, 2 oz iceberg lettuce, 1 oz red onion, 2 oz edamame beans, 1 oz radish, 1 oz white radish, 1 oz carrot, 1 1/2 tbsp sesame seeds, and 6 oz salmon. Mix carefully.
Nutrition
Serving: 1 serving | Calories: 211kcal | Fat 14g | Saturated Fat 2g | Trans Fat 14g | Polyunsaturated Fat 3g | Monounsaturated Fat 3g | Cholesterol 39mg | Sodium 216mg | Potassium 373mg | Carbohydrate 9g | Fiber 3g | Sugar 4g | Protein 12g | Vitamin A 2318IU | Vitamin C 5mg | Calcium 35mg | Iron 1mg