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Middle-Eastern-Inspired Salmon Salad


I’ve made this salmon appetizer many times, always to great reviews. It’s inspired by my sister Miri, who adds fresh figs when in season as well.


Prepare the Salmon Salad

Yields 5-6 appetizer portions

1. Marinate the salmon in the teriyaki sauce for a half-hour or overnight.
2. Combine the white and black sesame seeds in a bowl and coat the salmon cubes in seeds. Heat oil in a frying pan and fry the cubes for about three minutes on each side or until the salmon is almost opaque. Remove to a paper towel and let cool.
3. Meanwhile, prepare the eggplant: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the eggplant with the olive oil and soy sauce and arrange on a lined baking sheet. Roast for about 20 minutes or until the edges are browning.
4. Combine dressing ingredients in a small bowl.
5. To serve, arrange spinach leaves and arugula on plates. Add the roasted eggplant, the sesame salmon cubes, dates, and pomegranate seeds. Drizzle with dressing and serve.


A balsamic vinaigrette works well for this flavor profile as well.


Photography by Moshe Wulliger
Food Styling by Renee Muller