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Seared Salmon & Rapini Salad with Mustard Mayo and Aromatics

【荒木町鈴なり】村田明彦の煮るなり焼くなり

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Ingredients

About "Seared Salmon and Rapini Salad with Mustard Mayo"

This Japanese-style salad features sashimi-grade salmon lightly seared tataki-style, tossed with fresh aromatics like myoga ginger, sweet onion, and shiso leaves in a special mustard mayo dressing. Served with rapini and finished with sudachi citrus, grated parmesan, and olive oil, it beautifully balances fresh Japanese ingredients with rich Western flavors. The dressing combines mayonnaise thinned with dashi, vinegar, sugar, soy sauce, and black pepper for a deep, savory taste. A professional tip is to air-cool the blanched rapini instead of shocking it in ice water, preventing wateriness and preserving its rich flavor and nutrients.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Seared Salmon and Rapini Salad with Mustard Mayo"

  • Prep
    • Since rapini stems and leaves cook at different rates, boil the stems first and add the leaves later to keep a nice texture.
  • Prep
    • Air-cool the boiled rapini in a strainer instead of shocking it in water to preserve its flavor, nutrients, and texture. Season with a pinch of salt to draw out excess moisture.
  • Prep
    • Thinly slice the sweet onion, finely slice the myoga, and tear the shiso by hand, then soak them in water to make them crisp.
  • Heat control
    • Season the salmon with salt and sear it quickly in a hot, dry pan just to color the surface, keeping the inside raw.
  • Seasoning
    • Thin the mayonnaise gradually with dashi for a smooth dressing. A tiny dash of soy sauce helps to tie all the flavors together.
  • Plating
    • Mound the dressed vegetables on the salmon without covering it completely, allowing the beautiful pink color of the fish to show.
  • Finishing
    • Squeeze fresh sudachi juice over the dish at the end to add a bright, citrusy contrast to the rich salmon and mustard mayo.

Ingredients for "Seared Salmon and Rapini Salad with Mustard Mayo"

16 items

* Tap ingredient names to find on Amazon

How to Make "Seared Salmon and Rapini Salad with Mustard Mayo"

  1. 1

    [Prep Rapini] Bring a generous amount of water to a boil with a pinch of salt. Add the rapini stems first, then add the leaves after a short moment, cooking them while retaining a nice texture.

  2. 2

    Once boiled, do not shock the rapini in cold water. Instead, transfer them to a strainer to air-cool naturally. Once cooled, sprinkle with a pinch of salt to season and draw out excess moisture. Cut into bite-sized pieces.

  3. 3

    [Prep Aromatics] Thinly slice the sweet onion against the grain, and finely slice the myoga ginger. Tear the shiso leaves by hand. Place them all in a bowl of water to crisp up, then drain thoroughly.

  4. 4

    [Make Mustard Mayo Dressing] In a separate bowl, combine 1 tbsp mayonnaise and 1 tsp karashi mustard. Gradually whisk in 2 tsp dashi stock to thin it out. Add 1 tsp vinegar, 1/2 tsp sugar, a pinch of black pepper, and a dash of soy sauce, then mix well.

  5. 5

    Add the well-drained aromatics (sweet onion, myoga, shiso) and rapini to the dressing bowl, and toss everything together thoroughly.

  6. 6

    [Cook Salmon] Season the salmon all over with a pinch of salt. Heat a dry pan (no oil needed) and quickly sear all sides of the salmon just until lightly browned, keeping the center raw (tataki-style).

  7. 7

    Remove the seared salmon, slice into bite-sized pieces, and arrange them on a plate. Lightly sprinkle with a pinch of black pepper.

  8. 8

    [Plating] Mound the tossed aromatics and rapini beautifully on top of the sliced salmon. Avoid covering the salmon completely so its vibrant pink color remains visible.

  9. 9

    To finish, cut the sudachi in half and squeeze the juice over the dish. Sprinkle with grated parmesan cheese and drizzle with olive oil to taste.

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Detailed Commentary on "Seared Salmon and Rapini Salad with Mustard Mayo"

* Content organized by topics from the video.

Collaboration Kickoff! Chef Sato & Chef Murata

The video kicks off with Chef Yuichi Sato's signature greeting, 'Today, cooking is freedom!' For this episode, he welcomes a special guest making his first appearance: Chef Akihiko Murata, owner of the renowned Japanese restaurant 'Suzunari.' Both chefs seem a bit nervous, with Chef Murata joking, 'I hope people don't change the channel because of me!' After reminiscing about the delicious firefly squid gyoza Chef Sato made in their previous collaboration, they announce they will be making a refreshing salad to pair perfectly with those gyoza.

The 1,000 Yen Challenge: Behind the Scenes

The theme for this episode is 'Exquisite Dishes Under 1,000 Yen.' However, the sashimi-grade salmon Chef Murata bought cost 640 yen, and the rapini cost 300 yen—bringing the total to 940 yen with just two ingredients! This cracks both chefs up. When asked about the remaining ingredients, Chef Murata insists, 'The rest was already in the fridge, so it doesn't count!' Using pantry staples like sweet onion, myoga, shiso, mayonnaise, mustard, parmesan, olive oil, and sudachi, they showcase professional techniques to make a budget-friendly dish look incredibly luxurious.

Prep Tip: Air-Cooling Rapini for Best Flavor

They start by prepping the rapini. Since the stems and leaves have different cooking times, the key is to add them to the pot at different times. After adding a pinch of salt to boiling water, the stems go in first, followed by the leaves to maintain a pleasant bite. Once cooked, instead of shocking them in ice water, they use a professional technique called 'oka-age' (air-cooling) by spreading them out in a strainer to cool naturally. This prevents wateriness and preserves the vegetable's natural umami, nutrients, and aroma. Sprinkling a pinch of salt at the end seasons the rapini while helping to draw out excess moisture.

Searing Salmon: Tataki-Style Technique

Next, they prepare the main ingredient: salmon. Instead of serving the sashimi-grade salmon raw, they lightly sear the surface to create a 'tataki' style. After seasoning the salmon with a pinch of salt, they heat a dry pan (using a deep pot on hand as a substitute) and quickly sear all sides without any oil. Searing the exterior adds a wonderful smokiness and textural contrast. Once seared, the salmon is removed from the heat, sliced into bite-sized pieces, and arranged on a serving plate.

Crispy Aromatics & Golden Ratio Dressing

Next, they prep the aromatic vegetables. They slice 1/4 of a sweet onion against the grain, finely slice 2 myoga ginger bulbs, and tear 2 shiso leaves by hand, soaking them in water to make them crisp. Then, they prepare the star of the dish: the mustard mayo dressing. In a bowl, they combine 1 tbsp mayonnaise and 1 tsp karashi mustard, gradually thinning it with 2 tsp dashi stock. They mix in 1 tsp vinegar, 1/2 tsp sugar, and a pinch of black pepper. Adding a tiny dash of soy sauce as a secret ingredient beautifully ties all the flavors together.

Plating: Adding Color, Aroma, and Finishes

The well-drained rapini and aromatics are tossed thoroughly in the mustard mayo dressing. The mayonnaise mellows the sharp heat of the mustard, making it family-friendly. They mound the dressed vegetables beautifully on top of the sliced salmon, leaving some of the vibrant pink fish visible for an elegant presentation. To finish, they sprinkle grated parmesan cheese and drizzle olive oil. Finally, they cut a fresh sudachi citrus in half and squeeze it generously over the dish to add a bright, aromatic lift.

Tasting Time: Refreshing Spring Flavors

It's finally time to taste! Taking a bite, Chef Sato exclaims, 'Yes, this is spring!' The refreshing acidity and aroma of the sudachi perfectly cut through the rich salmon and mustard mayo. Chef Murata smiles, agreeing that the sudachi was a crucial addition. They note that this versatile mustard mayo dressing works wonderfully with other sashimi like sea bream, and even suggests serving this salad over cold somen noodles. Relieved that the dish came in at around 980 yen, they wrap up the video in a warm, friendly atmosphere.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

【荒木町鈴なり】村田明彦の煮るなり焼くなり

【荒木町鈴なり】村田明彦の煮るなり焼くなり

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TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール