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.
Middle-Eastern-Inspired Salmon Salad
- Cooking and Prep: 1 h 10 m
- Serves: 5
Prepare the Salmon Salad
Yields 5-6 appetizer portions
Marinate the salmon in the teriyaki sauce for a half-hour or overnight.
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.
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.
Combine dressing ingredients in a small bowl.
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