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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.
15 cubes salmon, 1–1 and 1/2 inches (2–3 centimeters) each
3 tablespoons Haddar Teriyaki Sauce (use a wheat-free version for gluten-free)
1/2 cup white sesame seeds
1/2 cup black sesame seeds
oil, for frying
3 Chinese eggplants, cut into large cubes
4 tablespoons Gefen Olive Oil
1 tablespoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
8 ounces (225 grams) baby spinach leaves
8 ounces (225 grams) arugula
1/2 cup chopped dates
1 cup pomegranate seeds
1 cup Mighty Sesame Whole Tahini or other whole sesame tahini
4 tablespoons oil
2 tablespoons Tuscanini Lemon Juice
water, to thin out if necessary
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.
Yields 5-6 appetizer portions
Photography by Moshe Wulliger
Food Styling by Renee Muller
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