Spago's Japanese Barbecue Salmon Salad Recipe

Name: Spago's Japanese Barbecue Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces salmon fillets (skin removed); 3 japanese cucumbers, cut in strips; 1 13 avocados, peeled and cut in slices; 4 cups romaine lettuce, cut in 1/4 -inch strips; ½ cup pickled ginger (gari); 1 cup daikon sprouts; 4 shiso leaves or 4 lettuce leaves; 2 teaspoons sesame seeds; 14 jalapeno, seeded and smashed; 1 12 inches piece fresh ginger, smashed; 2 green onions, trimmed and smashed; ½ cup soy sauce; 3 tablespoons lime juice; 3 tablespoons lemon juice; 2 tablespoons rice vinegar; 3 tablespoons dashi; 1 cup sake; 1 cup mirin; ¼ cup soy sauce; 1 garlic clove, smashed; 1 tablespoon chopped green onion; 1 14 inches piece gingerroot, peeled and smashed

Servings: persons

24 ounces salmon fillets (skin removed)
3 japanese cucumbers, cut in strips
1 13 avocados, peeled and cut in slices
4 cups romaine lettuce, cut in 1/4 -inch strips
½ cup pickled ginger (gari)
1 cup daikon sprouts
4 shiso leaves or 4 lettuce leaves
2 teaspoons sesame seeds
14 jalapeno, seeded and smashed
1 12 inches piece fresh ginger, smashed
2 green onions, trimmed and smashed
½ cup soy sauce
3 tablespoons lime juice
3 tablespoons lemon juice
2 tablespoons rice vinegar
3 tablespoons dashi
1 cup sake
1 cup mirin
¼ cup soy sauce
1 garlic clove, smashed
1 tablespoon chopped green onion
1 14 inches piece gingerroot, peeled and smashed

1
Since the Ponzu Sauce needs to steep overnight, start out making it first.
2
For the ponzu sauce, mix all ingredients togrther in a bowl, steep in the frig overnight or at least several hour, strain and keep refrigerated until ready to use.
3
For the Mirin Reduction Sauce, combine all ingredients in a small saucepan and cook over medium heat until reduced to one-half cup, about 30 minutes.
4
Strain and cool.
5
Salad and Assembly.
6
Heat a grill or grill pan, place the salmon fillets on the grill and cook about 4 minutes.
7
Turn over the fillets and brush with some of the mirin reduction sauce.
8
Cook until just firm to touch, about 4 minutes.
9
Drain the cucumber strips, pat dry, place them in a bowl and stir in 2 tablespoons ponzu sauce.
10
Spoon 2 tablespoons ponzu sauce onto each of 4 plates.
11
Place the cucumber, avocado slices, romaine, pickled ginger and sprouts clockwise around the plate so they touch in the middle of the plate.
12
Place the shiso leaf in the middle of each plate where the ingredients meet.
13
Place a fillet on the leaf, allowing the edge of the leaf to show.
14
Drizzle the remaining ponzu sauce over the fish and salad ingredients, sprinkle with sesame seeds and serve.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 24 ounces salmon fillets (skin removed), 3 japanese cucumbers, cut in strips, 1 13 avocados, peeled and cut in slices, 4 cups romaine lettuce, cut in 1/4 -inch strips, and more.

Yes, Spago's Japanese Barbecue Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spago's Japanese Barbecue Salmon Salad

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