House salad

If your house happens to be a Japanese restaurant.

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• Best for: lunch or dinner, serves 4

• Difficulty: easy

• Time: 1 hour

• If you like this, try... Two-way salmon salad

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The base of this salad is mixed greens, shaved carrots, sesame oil, and soy sauce: basically the little salad you get at the beginning of a meal at a Japanese restaurant, minus the aggressively orange ginger dressing. You may not want to turn on the oven just to put together salads for the family, but the cooking time goes by quickly. The salmon can essentially become a quick version of teriyaki if you add some teriyaki marinade or soy sauce and brown sugar on top before cooking, which happens nice and low so the texture comes out flakey and perfect for serving at room temperature.

Ingredients

4 salmon filets, approx 5-6 ounces each

1/4 tsp red pepper flakes

Kosher salt

ground black pepper

8-12 cups of mixed greens

2 carrots, peeled and chopped

4 green onions, chopped

1/4 cup sesame oil

1/4 cup soy sauce

1 tbsp sesame seeds

2 ripe avocados, sliced

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First...

Preheat oven to 300°F. Place salmon on foil on a rimmed baking sheet and use 1 tbsp oil to rub over each side. Season all over to taste with black pepper, salt, and 1/4 tsp. red pepper flakes.

Arrange skin side down and roast 20–25 minutes. (Fish should be opaque throughout and just able to flake.)

Let rest out of the oven for at least 15 minutes.

Then...

Chop your vegetables.

Mix together sesame oil and soy sauce.

Separate greens into bowls, and distribute dressing between the bowls. Toss.

Add the carrots and scallions to the bowls, toss again.

Then...

Add salmon filets on top of each salmon bowl.

Add sliced avocado to each bowl. Get fancy with that if you want.

Sprinkle with sesame seeds (which are better toasted if you have time, just stir them in a skillet over medium heat until they start to brown).