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 flavor is added with sesame seeds and herbs. It is important to cool the fish quickly after searing to keep the inside beautifully raw.
You can replace the salmon with tuna, for example.
Toast 1 tablespoon of the white sesame seeds in a dry skillet 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 seeds with the black sesame seeds and crushed coriander seeds, then spread them out on a plate. Lightly brush the salmon pieces with a bit of oil on all sides, then coat them in the sesame-coriander mixture, ensuring they are evenly covered on all sides.
Prepare a bowl of ice water. Heat a dry skillet over medium heat. Sear the salmon on each side for 30 seconds, just 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 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 the salad with the salmon and garnish with daikon leaves.
