My weekend was full of recipes and shoots at home and I loved every minute of it. Although I love shooting for restaurants, it was fun to be back in my kitchen doing my own thing. This post shares a super easy (and delicious) Sashimi Salad with Citrus Soy along with some photography tips from my shoot.
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Photography Tips For Sashimi Salad with Citrus Soy
Less Is More
It’s super important to plate for the camera, not as if you’re going to sit down and eat. When it comes to salads, I think less is more. It allows you to carefully place the lettuce leaves in ways that look delicate and artistic as opposed to a pile of greens on a plate.
Get A Good Macro Lens
One of my all time favorite lenses for food photography is my 105mm 2.8 macro lens. It lets me get up close and personal with the details of the food with precise sharpness. Macro lenses help you create images that make people feel like they can taste the food.
READ MORE ABOUT: THE BEST LENSES FOR FOOD PHOTOGRAPHY
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Recipe Notes For Sashimi Salad with Citrus Soy
Use Any Fish You Want
I used smoked salmon which you can find at your local market or grocery store. However, you can use any fish you’d like for this salad because any fish would pair really well with the citrus soy dressing. It’s a very bright and slightly salty flavor.
Toasted the Sesame Seeds
The recipe calls for lightly toasted sesame seeds, which I hadn’t worked with before. Be careful doing this because they toast up really quickly and it’s easy to burn them. They become slightly fragrant when they’re ready (within a couple minutes) and although they’re super tiny seeds, they definitely add a subtle, nutty flavor to the salad.
Happy Cooking!
Sashimi Salad With Citrus Soy
Ingredients
- 1 lime, zested + 2 tablespoons juice
- 1 orange, zested + 1 tablespoon juice
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds, lightly toasted
- 1/2 cucumber, thinly sliced
- Frisée lettuce
- Microgreens
- 7 ounces sushi-grade salmon, skin removed or pre-packaged smoked salmon
Instructions
- Grate the zest from one orange and one lime into a bowl.
- Add 1 tablespoon of juice from the orange and 2 tablespoons of juice from the lime into a small bowl.
- Add 1 tablespoon of soy sauce to the juices and mix together well.
- Chill the sauce in the fridge for about 30 minutes.
- To toast the sesame seeds, warm a pan over medium to low heat.
- Add seeds to the dry pan and stir frequently for 1-2 minutes or until you start to smell a slight nuttiness.
- Using a mandoline, thinly slice half of the cucumber.
For plating:
- Add a handful of frisée lettuce on a salad plate.
- Add smoked salmon and sprinkle with toasted sesame seeds.
- Add cucumber and microgreens to the plate as desired.
- Drizzle lettuce and salmon with the citrus soy dressing.
- Enjoy!
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All images © Regan Baroni 2015.
Wow, gorgeous shots! I love the light you used, it really showcases the freshness of this dish.
Thanks for commenting, Alyssa!