I was actually feeling a bit reluctant to post this recipe of sashimi and orange salad because this dish might be too simple. It’s probably wrong to call this a recipe post, more like a very simple salad idea which you may have already guessed what the ingredients are from the picture above.
But I’ve been having this sashimi and orange salad so often for lunch since I went through the low-carb high protein diet, I love love love this a lot because it’s so delicious and very quick to make. Sometimes I come home during lunch break to walk my dogs out and normally I would just buy something easy like sushi or sandwiches on the way home so I can eat quickly, but other times I do prepare my own quick lunch and this sashimi and orange salad is one of the examples because it just takes 10 minutes to prepare.
I don’t often combine fruits with savoury ingredients because sometimes the savoury dish would taste too sweet if mixed with fruits. There are a few exceptions to this rule though, I do love chicken with mango salsa, a good watermelon salad or duck with orange or cherry sauce, and sashimi with oranges is another exception too. The citrus flavour from the oranges kinda elevate the freshness taste of the sashimi and the combination gives a very good flavour.
However I must say that the sashimi and orange may not be the highlight of this dish. They are pretty important however, the star would be, the dressing! Remember when I hesitated to share this post before? At the end I did write this post because I specifically wanted to share the dressing recipe.
This dressing is mainly made from soy sauce, sesame oil, garlic and a good kick from wasabi. I’ve been using the same dressing over and over again for all my Japanese style salad. If you are not a fan of sashimi and orange, you can mix and match any ingredients that might go well with this soy based dressing, I think grilled tofu, tuna, boiled eggs, sweet potatoes would be wonderful.
- 200 gr fresh sliced salmon sashimi,
- 2 oranges, segmented
- two handfuls of spinach and rocket leaves
- 1 lebanese cucumber, diced
- 1 avocado, sliced
- 4 tbsp soy sauce
- 2 garlic clove, minced
- 3 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tsp minced ginger
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 tsp wasabi
- Mixed salad ingredients in a large bowl and divide into two portions. Whisk all dressing ingredients in one bowl until perfectly combined and pour generously over the salad.