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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 827 kcal

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
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch mizuna (arugula will work as well)
  • 6 small sunchokes (peeled and julienned)
  • 1/2 ruby red grapefruit (segmented and peeled)

Instructions

  1. Pat the salmon dry using paper towels. This step is very important to get the skin crisp.

  2. Rub all surfaces of the salmon with a bit of olive oil then sprinkle with the onion powder, salt, and pepper on both sides.

  3. 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.
  4. 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 1/3 of the way up each fillet. Flip them over and cook the other side until lightly browned then transfer to a plate to rest.

  5. Make the dressing by whisking the olive oil, Meyer lemon juice, dijon mustard, salt and pepper together in a bowl until it's emulsified.

  6. For the salad, put the mizuna 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.

  7. Plate the salad by putting down a bed of salad and topping with the salmon. Serve with some grapefruit segments for a citrusy zing.

Nutrition Facts
Mizuna Sunchoke Salad with Shiitake Salmon
Amount Per Serving
Calories 827 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 5g25%
Cholesterol 125mg42%
Sodium 425mg18%
Potassium 2939mg84%
Carbohydrates 76g25%
Fiber 8g32%
Sugar 42g47%
Protein 54g108%
Vitamin A 1420IU28%
Vitamin C 50mg61%
Calcium 121mg12%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet.