Smoked Salmon Radish Salad

Ingredients

Eel Sauce

• 1/2 cup soy sauce
• 1/2 cup sugar
• 1/2 cup mirin
• 1/2 cup dashi

Salad and Assembly

• Eel sauce
• 6 pieces of cold smoked salmon (Superior Foods Featured Item: #68407 – Ducktrap)
• 4 cups daikon radish, peeled, and cut into ribbons
• 2 cups julienned radish (Superior Foods Featured Item: #140415 – Garden Cut)
• 2-3 green onions, julienned
• 1 Tbsp sugar
• 1 tsp salt
• 1.5 Tbs rice vinegar
• Sriracha mayo
• Furikake
• Tenkasu
• Red serrano pepper, sliced

Preparation

Eel Sauce

1. Mix all ingredients in a small sauce pan and bring to a boil. Lower heat to a simmer and reduce by half, or until sauce is thick enough to coat the back of a spoon. Set aside to let cool, and then refrigerate.

Salad and Assembly

1. Brush smoked salmon pieces in the eel sauce until they are completely covered. Set aside.
2. Use a mandoline to thinly slice daikon radish into long ribbons. In a bowl toss together the daikon radish, radish, and green onion. Sprinkle with sugar, salt, and rice vinegar, and toss again. Radish mixture with begin to release moisture. Feel free to pat dry before plating.
3. For plating, create a mound of the vegetable mixture. Top with the glazed smoked salmon pieces, spicy mayo, furikake, tenkasu, and serrano pepper. Serve

Tips

The eel sauce will yield more than is needed for salmon pieces. Feel free to use as much as you’d like, and the same goes for the other toppings of the salad.