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Mizuna Sunchoke Salad with Shiitake Salmon

Despite being Japanese, I used to hate eating cooked fish as a child. I think this may have had something to do with the fact that the only way my mother ever prepared it was overcooked, with a dash of Season All. It’s not that she was a bad cook, she did teach me to
Course Entree, Salad
Cuisine Experimental
Level Beginner
Main Ingredient Fish, Mushrooms
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian


for salmon

  • 1 lb salmon wild fillet
  • olive oil
  • 1 shiitake mushroom dried
  • onion powder
  • salt smoked
  • pepper

for salad

  • Mizuna arugula or
  • 1/2 grapefruit segmented and peeled
  • olive oil
  • 1/2 Meyer lemon
  • salt pepper &


  1. Wash and thoroughly dry the salmon then cut it into serving sized portions. Rub all surfaces with a bit of olive oil then salt and pepper both sides. Sprinkle some onion powder on both sides, then use a microplane or other zester to shave the dried shiitake onto both sides of the salmon.
  2. Heat a cast iron skillet until very hot then place the salmon on the pan skin-side down. Cook until the skin is brown and crisp and the salmon is cooked about 1/3 of the way up the fillet. Flip then cook the other side until lightly browned then transfer to a plate to rest.
  3. For the salad, put the mizuna in a bowl with the julienned sunchokes then dress lightly with a splash of olive oil, a squirt of Meyer lemon juice and a pinch of salt and pepper. Toss to coat then put a mound of salad on a plate. Top with the salmon and serve with some grapefruit segments for some sweetness.