fbpx

Recipe by Estee Kafra

Middle-Eastern-Inspired Salmon Salad

Parve Parve
Easy Easy
5 Servings
Allergens
1 Hour, 10 Minutes
Diets

Ingredients

Salad

  • 15 cubes salmon, 1–1 and 1/2 inches (2–3 centimeters) each

  • 3 tablespoons Haddar Teriyaki Sauce

  • 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

  • 8 ounces (225 grams) baby spinach leaves

  • 8 ounces (225 grams) arugula

  • 1/2 cup chopped dates

  • 1 cup pomegranate seeds

Dressing

  • water, to thin out if necessary

Directions

Prepare the Salmon Salad

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.

Variation:

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

Prepare the Salmon Salad

Yields 5-6 appetizer portions

Credits

Photography by Moshe Wulliger
Food Styling by Renee Muller

Middle-Eastern-Inspired Salmon Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments