I tend to run around doing errands on Saturday mornings so I like to keep lunches simple. Fairly often it ends up being a salad. Recently I have been trying to eat more sea food and when I came across a recipe for for a white fish salad with sesame dressing by Harumi Kurihara in Harumi’s Japanese Cooking I had found my next Saturday lunch. This salad ended up being really tasty and full of sesame flavour. The warm and slightly crisp fish added a nice contrast in to the salad.
Cod Salad with Sesame Dressing
- 2 ounces white fish (cod, haddock, etc.)
- salt and pepper
- 1 teaspoon oil
- 1 clove garlic (crushed)
- 1/2 tablespoon tahini
- 1 teaspoon sesame seeds (toasted)
- 1 teaspoon miso
- 1 teaspoon sugar
- 1 teaspoon soy
- 1 teaspoon rice vinegar
- 1/2 teaspoon mirin
- a touch of heat (I used a couple drops of chili oil)
- 1 serving salad greens
- 1 tomato (sliced)
- 1 green onion (chopped)
- Season the fish with the salt and pepper.
- Heat the oil and garlic in a pan.
- Add the fish and sear on both sides.
- Mix the tahini, sesame seeds, miso, sugar, soy, vinegar, mirin and chili oil in a small bowl.
- Assemble the salad.