Grapefruit Smoked Salmon Salad
- Kurumi Hayter
- 4 hours ago
- 2 min read
This Grapefruit Smoked Salmon Salad recipe was provided by my collaborator Yumiko Nikaido, who lives in Tokyo. It's unusual for a Japanese salad inasmuch as it uses grapefruit which isn't a common constituent in Japanese cooking but times change and these days, Japanese cooks are experimenting more and more with fruit in their cooking. I think you will find that the combination of grapefruit with smoked salmon is really delicious - the grapefruit makes a great compliment to the rich flavour and oily texture of the fish. I hope you try it out and would be delighted if you'd tell me wha you think!
If you think you like the sound of this drink, you can find the Youtube tutorial by clicking Grapefruit Smoked Salmon Salad or by scrolling to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
ingredients: 2 servings
70g / 2.5 oz baby mixed leaves
8 baby tomatoes
1/4 grapefruit
60g / 2 oz smoked salmon
a handful of croutons
for the dressing
2 tbsp grapefruit juice
2 tbsp extra virgin olive oil
2 tsp French mustard
2 tsp honey
Salt and pepper
how to:
Rinse the baby leaves and tomatoes. Halve the tomatoes.
Cut the smoked salmon into bite sized pieces.
Cut the grapefruit in half. Cut on half into quarters. Peel the quarters and break the flesh into segments. Squeeze the other half of the grapefruit for the juice.
Next, to make your dressing, add 2 tbsp of the grapefruit juice, the olive oil, mustard, honey, salt and pepper to a jar and mix well.
Assemble the salad and drizzle over the dressing.
Serve with any bread you prefer.
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