Meal salad with Japanese marinated salmon

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An unusual, but great combination for a meal salad: marinated and then briefly fried salmon on a bed of lamb’s lettuce, with grapefruit, avocado, radish and Granny Smith apple. Fresh and summery!

For 2 people:

  • 100 grams of lamb’s lettuce
  • Fresh salmon fillet (about 300 grams)
  • 1 grapefruit
  • 2 avocados
  • Large bunch of radishes
  • 1 Granny Smith apple
  • 3 tablespoons Mirin (Japanese rice wine)
  • 3 tablespoons soy sauce + some extra for garnish
  • Wasabi, to taste
  • 1 lime

Start by marinating the salmon. Cut the salmon into two long pieces (if you are cooking for two people) and place them in a container that you can close. Put the 3 tablespoons of mirin and 3  tablespoons of soy sauce in the container and spread the wa asabi, to taste, over the salmon. Roll the fish well in the ‘marinade’ and then put the container closed in the refrigerator. At least 10 minutes, but 30 or 60 minutes is even better, then all flavors can infuse well.

If you don’t have mirin (you can buy it at the supermarket), use dry sherry, sake or apple juice.

Prepare all ingredients: peel and segment the grapefruit and collect the juice in a container. Clean the radishes and cut into super thin slices and do the same with the apple. Peel and pit the avocado last to prevent browning. Finally, cut it into slices.

Squeeze the lime into the collected grapefruit juice. Prepare your lamb’s lettuce with this.

Heat a frying pan with some oil or coconut fat over a very high heat and remove the marinated salmon from the refrigerator. Fry the salmon for 1 minute on the skin, turn over and cook for another 30 seconds on the other side. This way the salmon stays nicely raw on the inside and it gets a crispy baked layer on the outside.

Serve the salmon on top of the salad and garnish with some extra soy sauce.

Source: Culy by
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