Japanese｜Seafood｜Spring｜Vegetables｜鯛とクレソン・わかめの春サラダ ～桜ドレッシング添え～
Sea Bream, Watercress, and Wakame Spring Salad with Sakura Dressing
Culinary Studio Culinary Art 2024.March
Ingredients
| Sea bream sashimi | 70g - Thinly sliced at an angle, lightly salted, let sit for 5 minutes, then pat dry with paper. |
| Watercress | 1 bunch - Leaf tips only |
| Boiled bamboo shoots | 50g - Lightly salted, then grilled in a toaster oven for 5 minutes |
| Asparagus | 2 stalks - Boil in salted water with a pinch of salt, then cut in half |
| Fresh wakame seaweed | 20g - Cut into bite-sized pieces, blanch in boiling water, cool in ice water, and pat dry |
Sakura Dressing
| Salted sakura blossoms | 6 blossoms - Soak in 50ml of water for 5 minutes, remove the blossoms, and finely chop (use the soaking water for the dressing). |
| Sushi vinegar | 2 tbsp |
| Sakura soaking water | 1 tbsp |
| Light sesame oil | 1 tbsp |
Method
- Mix the finely chopped sakura blossoms with sesame oil and other ingredients to make the sakura dressing.
- Dip the sea bream slices in the dressing.
- Combine the sea bream, watercress, bamboo shoots, asparagus, and wakame seaweed, arrange on a plate, and drizzle with sakura dressing.