Prep Time: 20 minutes (tahini, tahini sauce, plating)
Cook Time: N/A (assuming salmon is already cooked)
Keywords: blender appetizer sauce salad gluten-free nut-free low-sodium sugar-free low-carb cabbage persimmon salmon
Ingredients (salad ingredients serve 1, to be multiplied as needed; tahini sauce ingredients make 1/2 cup)
- 1 cup /150 g / 5 1/4 ounces white sesame seeds
- 2 tablespoons / 30 ml extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 cup / 60 ml tahini, homemade or store-bought
- 1/4 cup / 60 ml water
- 4 teaspoons / 20 ml fresh lemon juice
- 1/4 teaspoon fine sea salt
- 2 ounces / 55 g roasted salmon
- 1/2 medium Fuyu persimmon
- 4 ounces / 110 g finely shredded cabbage
- 1/8 teaspoon fine sea salt, or to taste
- 2 tablespoons / 30 ml tahini sauce
Instructions
Note #1: the recipe for tahini sauce I described previously includes: 2 roasted garlic cloves, peeled and crushed OR 1 garlic clove, peeled and minced. I omitted the garlic in the tahini sauce for this salad.
Note #2: Fuyu is a non-astringent variety of persimmon. It can be eaten when firm or it may be left to ripen (and soften).
How to make toasted sesame tahiniToast the sesame seeds in a dry skillet on medium heat until they are tanned and fragrant. Shake the skillet often or stir the seeds with a spatula. This will take just a few minutes, so guard the seeds like a hawk: they will burn easily. Transfer the seeds to a plate and let cool completely.
Process the sesame seeds in a small food processor or blender until a thick paste forms. Add the olive oil and process until smooth. Add sea salt and process briefly to distribute. Transfer the tahini to a glass jar and refrigerate until ready to use.
How to make tahini sauceWhiz all the tahini sauce ingredients until smooth. You will get more than you need for the salad, but this sauce (without or with garlic) can be used to dress roasted or steamed vegetables.
How to compose the saladIf the roasted salmon is refrigerator-cold, warm it up slightly. Flake the salmon.
Wash the persimmon, halve it, pull away the stem and use the knife to remove the core. Slice half for the salad. If the slices are long, halve them crosswise.
Plate the salad: season the cabbage with the sea salt and toss. Distribute the salmon and the persimmon on the cabbage bed. Drizzle the tahini sauce on the top.
Serve with additional tahini sauce on the side. Each person will toss the salad before eating.
