Today’s Japanese salmon salad recipe offers you a dish with Japan’s finest. When you think of Japanese cuisine, sushi or sashimi may be the first food that comes to mind, and this salad features one of its most prominent ingredients.
Raw salmon is the hero of this salad, accompanied by edamame, radish, lettuce, and carrots. All these ingredients are coated with a delicious layer of creamy and nutty dressing. If you want to explore Japanese cuisine, this salad is a good starting point.
Can You Eat Raw Salmon?
The answer is yes.
Raw salmon is a primary ingredient in world-famous dishes like sushi, sashimi, or poke bowls. The known-and-beloved sushi rolls and sushi cupcakes wouldn’t be popular without the delectably soft, melt-in-the-mouth texture from raw salmon.
Despite being a common ingredient, raw salmon do carry risks, like other animal protein. You can, however, reduce those risks by storing and preparing raw salmon correctly.
Raw salmon’s delicate flesh simply melts in your mouth. As such, salmon's natural flavor stands out more than cooked salmon.
This is also a chance for you to show off your knife skills. Slicing raw salmon requires finesse. When you master the technique, the result will be beautiful. The trick is to use a sharp and flexible knife and slice diagonally.
Remember to keep the salmon in the fridge before slicing.
Edamame is green and young soybeans. Unlike the mature soybeans used for tofu and soy milk, edamame is soft and has tons of flavor. The texture of edamame is somewhat similar to peas but firmer, while its flavor is sweet and nutty.
The pod of edamame is inedible. For this recipe, we recommend that you buy the hulled version of edamame to save you some time.
This salad features two types of lettuce (iceberg and red leaf), two types of radish (white and red), red onion, and carrots. The textures of these vegetables contrast the buttery salmon nicely, giving this dish more diversity.
The dressing is sweet, salty, and nutty. It includes some popular ingredients in Japanese cuisine like mirin, soy sauce, sesame seeds and oil, and Japanese mayonnaise. Tahini paste seems to be the odd one out.
Tahini paste is made from sesame seeds. Its appearance resembles peanut butter, but it’s not as sweet. Instead, its nutty flavor is strong and earthy.
How to Serve Japanese Salmon Salad
This Japanese salmon salad makes a great start to any meal.
You can serve it as an appetizer or alongside some rice or noodle dishes. Doubling down on the Japanese theme is also an option, gyudon (Japanese beef rice bowl) or teriyaki chicken both work well with this salad.
How to Store Leftovers
You can store this salad in the fridge. However, since the dish contains raw salmon, we recommend that the leftovers be eaten within the day.
Salads shouldn’t be frozen to avoid losing the texture of the vegetables. Besides, the mayonnaise-based dressing cannot be thawed as it will break.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Emily Rogers is a California-based Registered Dietitian Nutritionist who specializes in Public Health Dietetics. She has had an eclectic career working as a health educator, nutrition counselor, recipe developer, clinical dietitian and outpatient dietitian. Emily is currently a full-time Public Health Nutritionist with the County of Orange where she teaches Nutrition Education and Community Nutrition courses.