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Mizuna Sunchoke Salad with Shiitake Salmon

Grating dried shiitake makes for a umami-packed crust for this pan-fried salmon served over citrusty mizuna and sunchoke salad.
Course Entree, Salad
Cuisine Experimental
Level Beginner
Main Ingredient Fish, Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 servings
Calories 827kcal

Ingredients

for salmon

  • 453 grams salmon (I used sockeye, cut into 2 filets)
  • 1 tablespoon olive oil
  • 1 large dried shiitake mushroom
  • 1 teaspoon onion powder
  • smoked salt (to taste)
  • black pepper (to taste)

for salad

  • 2 tablespoons olive oil
  • 1 tablespoon Meyer lemon juice
  • ½ teaspoon dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bunch mizuna (arugula will work as well)
  • 6 small sunchokes (peeled and julienned)
  • ½ ruby red grapefruit (segmented and peeled)
Grams + US Cups - US Standard

Instructions

  • Pat the salmon dry using paper towels. This step is very important to get the skin crisp.
  • Rub all surfaces of the salmon with a bit of olive oil then sprinkle with the onion powder, salt, and pepper on both sides.
  • Use a microplane to grate the dried shiitake onto both sides of the salmon, forming a crust on the outside.
    Grated dried shiitake on a filet of salmon.
  • Heat a frying pan over medium-high heat until hot, add a splash of olive oil, and then place the salmon in the pan skin-side down. Cook until the skin is brown and crisp and the salmon has cooked about ⅓ of the way up each fillet. Flip them over and cook the other side until lightly browned then transfer to a plate to rest.
  • Make the dressing by whisking the olive oil, Meyer lemon juice, dijon mustard, salt and pepper together in a bowl until it's emulsified.
  • For the salad, put the mizuna leaves in a bowl with the julienned sunchokes, then drizzle with some of the dressing and toss to coat. Adjust the amount of dressing to taste. Toss to coat evenly.
  • Plate by putting down a bed of salad on a dish and topping it with the salmon. Serve with some grapefruit segments for a citrusy zing.

Nutrition

Calories: 827kcal | Carbohydrates: 76g | Protein: 54g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 425mg | Potassium: 2939mg | Fiber: 8g | Sugar: 42g | Vitamin A: 1420IU | Vitamin C: 50mg | Calcium: 121mg | Iron: 15mg