Japanese trout salad
4 servings
30 minutes
Japanese-style trout salad is a harmony of fresh sea notes, citrus aroma, and Eastern spices. The dish is based on tender trout soaked in grapefruit juice, giving it a light tang and refreshing taste. Nori leaves not only highlight the marine character of the salad but also add a crunchy texture. Cherry tomatoes and sweet peppers contribute juiciness and brightness, while arugula adds a spicy bitterness to the dish. The dressing made from olive oil, soy sauce, and teriyaki unites all components into a cohesive ensemble. This salad not only surprises with its unusual combination of ingredients but also provides a sense of lightness, making it perfect for a summer dinner or as an elegant Japanese-style appetizer.
1
Peel the grapefruits. Squeeze the juice from one grapefruit, and cut the second into cubes after removing the membranes.
- Grapefruits: 2 pieces
- Grapefruits: 2 pieces
2
Clean the trout from bones, cut into small pieces, and marinate in grapefruit juice with Provençal herbs and salt.
- Trout: 300 g
- Grapefruits: 2 pieces
- Provencal herbs: to taste
- Sea salt: to taste
3
Cut the nori sheets into strips and wrap pieces of fish in them. Fry the rolls in olive oil for 2-3 minutes, then cut into pieces.
- Dry seaweed nori: 2 pieces
- Trout: 300 g
- Olive oil: 3 tablespoons
4
Cut the cherry tomatoes in half and the bell pepper into slices.
- Cherry tomatoes: 10 pieces
- Sweet pepper: 2 pieces
5
To prepare the dressing, whisk olive oil with soy sauce and teriyaki sauce.
- Olive oil: 3 tablespoons
- Soy sauce: 1 tablespoon
- Teriyaki sauce: 2 tablespoons
6
Mix all the ingredients, dress the salad, add salt, and place it on arugula leaves.
- Trout: 300 g
- Grapefruits: 2 pieces
- Sweet pepper: 2 pieces
- Cherry tomatoes: 10 pieces
- Dry seaweed nori: 2 pieces
- Sea salt: to taste
- Ground white pepper: to taste
- Provencal herbs: to taste
- Arugula: 200 g
- Soy sauce: 1 tablespoon
- Teriyaki sauce: 2 tablespoons
- Olive oil: 3 tablespoons