from the Test Kitchen
You will need ½ cup (100g) shelled edamame. Use a V-slicer or mandoline to thinly slice the radishes and cucumber, if you have one. Seaweed salad is available from fishmongers, sushi bars and salad bars. You can use smoked ocean trout instead of the salmon and watercress or spinach leaves instead of the tatsoi and mizuna, if you like.
Smoked salmon salad with Japanese dressing
PREP & COOK TIME 25 MINUTES SERVES 6
340g asparagus, trimmed, cut into short lengths
2 cups (200g) frozen edamame pods, shelled (see notes)
500g small radishes, sliced thinly (see notes)
1 medium telegraph cucumber (400g), sliced thinly (see notes)
200g tatsoi leaves
200g mizuna leaves
50g seaweed salad, optional (see notes)
600g smoked salmon slices
2 teaspoons sesame seeds, toasted
JAPANESE DRESSING
1 tablespoon grated fresh ginger
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) mirin
¼ cup (60ml) soy sauce
2 tablespoons lime juice
1 tablespoon finely grated palm
