Name: Mackerel Asparagus Salad With Sesame Vinaigrette Recipe
Total time: 15 min
Yield: 2
Cuisine: Brazilian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Were on a mission to convert everyone we know into a tinned fish fanatic. And why not? Tinned and canned fish and seafood are convenient, shelf-stable and easy to buy sustainably, if you know what youre looking for. Try this mackerel asparagus salad, from bart van olphens the tinned fish cookbook, and youll never look back. 

How to make Mackerel Asparagus Salad With Sesame Vinaigrette Recipe

Purewow Editors

Crawler

Brazilian

<p>Were on a mission to convert everyone we know into a tinned fish fanatic. And why not? Tinned and canned fish and seafood are convenient, shelf-stable and easy to buy sustainably, if you know what youre looking for. Try this mackerel asparagus salad, from bart van olphens the tinned fish cookbook, and youll never look back. </p>

Non Vegetarian

Pescatarian

Keto

Green asparagus,  ends trimmed

One tin of mackerel in sunflower oil,  drained

Extra virgin olive oil,  as needed

Kosher salt and freshly ground black pepper,  to taste

Scallion,  thinly sliced

Handful of purple shiso leaves

Sesame vinaigrette

Sunflower oil or neutral vegetable oil

White Sesame Seeds

Black Sesame Seeds

Rice vinegar

Mirin

1. Cook the asparagus:place a grill pan over high heat or prepare a grill for high heat. Brush the asparagus with some olive oil and grill, turning frequent, until slightly charred, 6 to 8 minutes. Cool slightly before cutting into 1-inch pieces.

step 1

2. Make the vinaigrette:heat the oil in a skillet over medium-high heat, then add both types of sesame seed and stir-fry until the seeds change color and release their fragrance. Transfer the seeds to a small bowl and let cool.

step 2

3. Pour the vinegar, mirin and soy sauce into the bowl with the sesame seeds and whisk with a fork until combined. Set the dressing aside.

step 3

4. Put the green asparagus on a serving platter, drizzle with half of the dressing and toss together. Break the mackerel into pieces and arrange over the asparagus salad. Drizzle with a bit more of the dressing and season with salt and pepper. Serve the asparagus topped with the scallion, shiso leaves, if using, and the rest of the dressing.

step 4

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