Japanese salad with salmon tataki
Tataki is a classic Japanese preparation method. By briefly searing the fish on the outside, it develops a crispy layer and a subtle bitterness. Extra flavour is added with sesame seeds and herbs. It is important to cool the fish quickly after searing to keep the inside beautifully uncooked.
You can replace the salmon with other types of fish, for example tuna.
Toast 1 tablespoon of the white sesame seeds in a dry frying pan over medium heat until golden brown, then let them cool and set aside. For the dressing, mix the sesame oil, canola oil, rice vinegar, mirin, soy sauce, and lime juice. Whisk in the miso paste until smooth. Set the dressing aside.
Mix the remaining white sesame with the black sesame, and crushed coriander seeds, and spread them out on a plate. Lightly brush the salmon pieces with a bit of oil on all sides, then roll them in the sesame-coriander mixture, ensuring all sides are evenly coated.
Prepare a bowl of ice water. Warm a dry skillet over medium heat. Sear the salmon on each side for 30 seconds, until the sesame coating is lightly caramelized. Remove the fish from the pan, place it in a plastic bag, and submerge the bag in the ice water to stop the cooking process. Make sure the salmon does not come into direct contact with the water. Let the salmon cool, then slice it into pieces of about 1 centimeter thick.
In a bowl, mix the cucumber, carrot, scallion, radish, and soybeans with the dressing and the toasted white sesame seeds. Serve this salad with the salmon and garnish with daikon leaves.
