Verlasso Salmon

Salmon carries the day with this super healthy and bright salad. Can be combined with rice or another grain for a heartier meal.

YIELD: Serves 4


  • 4 oranges
  • 1 or 2 limes
  • 1 tablespoon soy sauce
  • 3 tablespoons grapeseed oil
  • 6 cups mâche (lamb’s lettuce) leaves
  • 2 cups frisée lettuce, torn into bite-size pieces
  • 1/2 cucumber, peeled, seeded, and thinly sliced (optional)
  • 7 ounces sushi-grade salmon, skin removed
  • 1 teaspoon sesame seeds, toasted


  1. Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
  2. Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use. Add the mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch-thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
  3. Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.

My favorite thing about this recipe is that is allows the fish to really shine


213 East Harris Avenue
South San Francisco, CA 94080

(415) 824-1177

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