Marinated Salmon with Avocado

Name: Marinated Salmon with Avocado
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 shiso leaves, stalks removed and cut in half lengthways; about 115 g/4 oz mixed leaves such as lamb’s lettuce, frisée or rocket (arugula); 10 cm/4 in dashi-konbu, wiped with a damp cloth and cut into 4 strips; 1 ripe avocado; 250 g/9 oz very fresh salmon tail, skinned and filleted; juice of 1 lemon; 15 ml/1 tbsp shiro miso; 90 ml/6 tbsp good-quality mayonnaise; 45 ml/3 tbsp flaked (sliced) almonds, toasted in a dry frying pan until just slightly browned; ground black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Use only the freshest of salmon for this delicious salad. The marinade of lemon and dashi-konbu “cooks” the salmon, which is then served with avocado, toasted almonds and salad leaves and accompanied by a miso mayonnaise.

Ingredients

250 g/9 oz very fresh salmon tail, skinned and filleted
juice of 1

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

Cut the first salmon fillet in half crossways at the tail end where the fillet is not wider than 4cm/1½in. Next, cut the wider part in half lengthways. This means the fillet from one side is cut into three. Cut the other fillet into three pieces, in the same way.
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