Sashimi with Greens and Edible Flower
Fresh salmon sashimi over a bed of leafy greens, dressed with a bright citrus-soy vinaigrette and topped with sesame seeds, dill, and an edible flower for a beautiful, light meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 25g
Ingredients
- 8 oz salmon sashimi-grade
- 4 cups baby spinach
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 2 tbsp fresh dill
- 1 whole edible flower
Instructions
- 1
In a small bowl, whisk together the 2 tbsp soy sauce, 2 tbsp lemon juice, and 1 tbsp olive oil until combined. Set aside.
- 2
Place the 4 cups baby spinach in a large bowl. Drizzle with half of the dressing and toss gently to coat.
- 3
Arrange the dressed spinach on a serving plate, spreading it out evenly.
- 4
Slice the 8 oz salmon sashimi into thin pieces, about 1/4 inch thick, and lay them over the spinach.
- 5
Drizzle the remaining dressing over the salmon and spinach.
- 6
Sprinkle the 1 tbsp sesame seeds and 2 tbsp fresh dill over the top.
- 7
Garnish with the 1 edible flower and serve immediately.
Tools you’ll need
- small bowl
- whisk
- large bowl
- serving plate
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
