* Percent Daily Values are based on a 2000 calorie diet.
Mackerel asparagus salad with sesame vinaigrette
A tasty starter or side dish
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Side Dish
Servings: 2as a side dish
Calories: 341kcal
Author: Bart van Olphen
Equipment
Grill pan
Bowl
Ingredients
For the salad:
200ggreen asparagustough ends cut off
125gtin of mackerel in sunflower oildrained
Olive oil
Salt and pepper, to taste
1spring onionthinly sliced into rings
Handful of purple shiso leaves (optional)
For the sesame vinaigrette:
2tbspsunflower oil
1tbspwhite sesame seeds
1tbsp black sesame seeds
3tbsprice vinegar
3tbspmirin
1.5tbspsoy sauce
Method
To make the asparagus: Place a grill pan over high heat. Brush the asparagus with some olive oil and roast for six to eight minutes – turning frequently – until slightly charred in places. Let them cool a little before cutting into one-inch (3-4cm) pieces.
To make the vinaigrette: Heat the sunflower oil in a frying pan over medium-high heat, add both types of sesame seed, and stir-fry until the seeds change colour and release their fragrance. Transfer the seeds to a small bowl and leave to cool.
Pour the vinegar, mirin, and soy sauce into the bowl with the sesame seeds and beat with a fork until smooth. Set the dressing aside.
Put the green asparagus on a platter, drizzle with half of the dressing, and toss together. Break the mackerel into pieces and arrange over the asparagus salad. Drizzle with a bit more of the dressing and season with salt and pepper. Serve the asparagus topped with the spring onion, shiso leaves, if using, and the rest of the dressing.