Cured Mackerel Sashimi with Salad Recipe

In spring and summer, mackerel has quite a soft texture; curing it firms the flesh.

Yield: 4 Servings

Preparation Time: 30 Minutes

Ingredients

2 very fresh mackerel (preferably still with rigor mortis), filleted, cured, and pinboned

For the Salad

2 oz (60 g) arugula, washed
2 Baby Gem lettuces, washed and torn into strips
large handful of cress, washed
handful of cherry tomatoes, halved
½ small cucumber, peeled and thinly sliced
1 ripe avocado, diced
2 tbsp chopped pickled sushi ginger
wasabi paste, to serve

For the Dressing

1 tsp honey
1 tbsp mirin
1 tbsp rice wine vinegar
1 tsp sesame oil
2 tbsp sunflower oil

How to Make It

Slice the mackerel very thinly, and set aside.
Put the salad ingredients into a big bowl and toss together. Put the dressing ingredients into a bowl, whisk to blend, then add to the salad, and toss together.
Pile the salad onto a large platter and arrange the sliced mackerel on top. Serve with the soy sauce and wasabi in small dishes on the side.

Serving Size 1

Nutritional Value Per Serving

Calories

281 kcal

Calories from Fat:

198 kcal

% Daily Value^*

Total Fat

22 g

63%

Saturated Fat

4 g

20%

Trans Fat

0.0 g

Sodium

0.2 mg

carbohydrates

8.5 g

Dietary Fiber

3 g

Sugars

8 g

* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.