Monday, July 18, 2011

guest post: yellow tail salad by taylor

yellow tail salad

sashimi grade yellow tail
sliced red onion
baby greens
herbs (cilantro, rosemary)
low sodium soy sauce
juice from half a lemon
olive oil
sea salt or course salt
slices of half an avocado

1. with a slicer knife, disgard the skin and thinly slice the fish against the grain
2. add juice from lemon, about a teaspoon of soy sauce, and a couple pinches of salt
3. in a non-stick pan, saute fish for about 30 seconds on each side in a tablespoon of olive oil
(for a more well done fish, you can cook longer)
4. plate your baby greens with the herbs and lightly toss
5. thinly slice the red onion (as much as you desire)
6. add yellow tail and top off with avocado slices
7. sprinkle a tiny bit of salt, lemon juice and soy sauce to taste

inspired by master sushi chef, goro, at brother's sushi

No comments:

Post a Comment