Daikon Radish and Salmon with Wasabi, Mayonnaise, and Soy Sauce Dressing

Name: Daikon Radish and Salmon with Wasabi, Mayonnaise, and Soy Sauce Dressing
Yield: 4 servings
Cuisine: American
Ingredients: 120 grams Rainbow trout (for sashimi); 200 grams Daikon radish; 1/2 Cucumber; 1 tsp Salt (for rubbing); 3 tbsp ●Mayonnaise; 6 cm from a tube / about 2 1/2 ~ 3 teaspoons ●Wasabi paste; 1 tbsp ●Soy sauce; 1 dash Salt (for cooking)

cookpad.japan @cookpad_jp

I always have leftover trout because I love rainbow trout sashimi and buy too much.

I created this dish with leftover trout.

Taste the dressing when you mix the seasonings.

When you add the dressing to Step 3, first use 2/3 of it, and taste. If you need more, you can always add it later. For 4 servings. Recipe by yakopuyo

I always have leftover trout because I love rainbow trout sashimi and buy too much.

I created this dish with leftover trout.

Taste the dressing when you mix the seasonings.

When you add the dressing to Step 3, first use 2/3 of it, and taste. If you need more, you can always add it later. For 4 servings. Recipe by yakopuyo

cookpad.japan @cookpad_jp

I always have leftover trout because I love rainbow trout sashimi and buy too much.

I created this dish with leftover trout.

Taste the dressing when you mix the seasonings.

When you add the dressing to Step 3, first use 2/3 of it, and taste. If you need more, you can always add it later. For 4 servings. Recipe by yakopuyo

I always have leftover trout because I love rainbow trout sashimi and buy too much.

I created this dish with leftover trout.

Taste the dressing when you mix the seasonings.

When you add the dressing to Step 3, first use 2/3 of it, and taste. If you need more, you can always add it later. For 4 servings. Recipe by yakopuyo

Saved

Ingredients

4 servings

120 gramsRainbow trout (for sashimi)
200 gramsDaikon radish
1/2Cucumber
1 tspSalt (for rubbing)
3 tbsp●Mayonnaise
6 cmfrom a tube / about 2 1/2 ~ 3 teaspoons ●Wasabi paste
1 tbsp●Soy sauce
1 dashSalt (for cooking)

Saved

Steps

1

Cut the trout into 1 cm cubes. Sprinkle the salt onto the cucumber. When it becomes soft and wilted, soak in water to remove the salt, and squeeze out the excess water.
2

Cut the daikon radish into 2~3 mm quarters. Blanch in boiling water, cool in cold water, then squeeze out the excess water.
3

Add the daikon radish, cucumber, and trout into a bowl.
4

Combine the seasonings. First, melt the wasabi in the soy sauce, then add the mayonnaise. Mix well.
5

Add the Step 4 dressing into Step 3, mix, and done.
6

Serve onto a plate and enjoy.
7

Garnish with nori seaweed if you like.