What's in Season: Salad Days
Summer arrives and all the food around us is so fresh, sensual, and flavorful. We want eat delicious things that don’t keep us chained to the stove. Like amazing salads that will have you and your gue...
In this preparation, the roe is visually dazzling but ultimately blends into the overall experience. If you are squeamish about roe, take this as comfort. If, on the other hand, it is hard to procure the roe in your area, you can forego it without missing out on the overall impact of the dish.
Ingredients
SERVINGS: 2 Serving(s)
- 6 ounces Arctic char
- 6 ounces fluke or tuna belly
- 5 butter or oak lettuce leaves
- 3-5 shiso leaves (or mint, if shiso is hard to come by)
- 3 tablespoons tobiko (flying fish) roe
- ½ stalk green garlic or scallions, sliced thinly
- ⅔ cup fresh peas, shelled from their pods
- 2 teaspoons sesame seeds - black or white, or a mixture of both
- Juice from ½ lime
- Good olive oil, to drizzle
- sea salt, to sprinkle
Preparation
Slice fish into ½ -inch cubes and set aside. Tear lettuce and distribute between two plates. Slice shiso into strips and arrange on top of lettuce. Add green garlic or scallions and nestle fish into a pile in the center. Scatter peas around and spoon tobiko roe in the nooks and crannies throughout. Squeeze lime over all and drizzle olive oil. Season with sea salt to taste, finish with a sprinkle of sesame seeds. Eat at once.
About this recipe
Note: Use only the freshest raw fish - it should only smell like the sea and the surface should be firm and glistening. Omit salmon, as it can harbor parasites which may transfer if consumed raw.
More Summer Salads from Melina Hammer
Panzanella
This classic Italian bread and tomato salad is fresh and summery, and hearty enough to serve as a meal.
