Grilled Mackerel Perilla Salad
Grilled mackerel perilla salad salts mackerel fillets for five minutes, then pan-sears them skin-side first until crisp, breaks the fish into pieces, and scatters them over romaine, perilla leaves, cucumber, and radish sprouts. Patting the fillet dry and salting it draws surface moisture out, so the skin crisps rapidly in the pan and any fishiness fades. Cooking skin-side down for four minutes before flipping for just two keeps the flesh moist inside. A dressing of soy sauce, yuzu marmalade, and sesame oil uses the yuzu's aromatic acidity to cut through the oily richness of the mackerel. Slicing perilla into thin ribbons with a knife distributes its herbal fragrance evenly across every bite.
Adjust Servings
Instructions
- 1
Pat the mackerel dry, sprinkle with a pinch of salt, and rest for 5 minutes.
- 2
Heat a pan over medium-high and cook skin-side down 4 minutes, then 2 minutes on the other side.
- 3
Cut romaine, perilla, cucumber, and sprouts into bite-size pieces in a large bowl.
- 4
Mix soy sauce, yuzu marmalade, and sesame oil for the dressing.
- 5
Break the grilled mackerel into bite-size pieces over the vegetables and drizzle dressing.
- 6
Finish with sesame seeds, toss lightly, and serve immediately.
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