This vibrant salad marries the robust flavor of canned mackerel with the delicate snap of grilled asparagus. Inspired by Russian cuisine, it is a testament to the beauty of simple, high-quality ingredients. The dressing, a balanced emulsion of soy sauce, rice vinegar, and toasted sesame seeds, elevates every bite. For a perfect char on your asparagus, consider using a best oil sprayer to coat the spears evenly before grilling. Alternatively, an air fryer non-toxic can achieve similar results with less smoke. This salad is ideal as a light lunch or a sophisticated starter.
About This Salad
Canned fish has long been a pantry staple in Eastern European kitchens, cherished for its convenience and depth of flavor. Here, mackerel in oil provides a buttery richness that contrasts beautifully with the grassy, slightly smoky asparagus. The dressing—whisked with a non-toxic immersion blender for a silky emulsion—ties everything together. Toasting the sesame seeds in a dry pan releases their nutty aroma; for larger batches, a commercial countertop convection oven can toast them evenly.
Ingredients
- 1 can (240 g) canned mackerel in oil
- 200 g asparagus
- 1 stalk green onion
- 1 tbsp olive oil
- 1 tbsp mixed white and black sesame seeds
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- Salt
- Freshly ground black pepper
For serving: salad greens (optional). Store any leftover canned mackerel in a 48-inch built-in refrigerator to maintain freshness.
Step-by-Step Guide
- Grill the asparagus: Heat a grill pan over high heat, then reduce to medium. Brush the asparagus with olive oil. Grill for 6–8 minutes, turning the spears to achieve char marks on all sides. If you prefer an oven method, a microwave pressure cooker can steam them in minutes, though grilling adds superior flavor. Let cool slightly, then cut into bite-sized pieces.
- Prepare the dressing: Toast the sesame seeds in a dry skillet for 1 minute until fragrant. In a small bowl, combine vegetable oil, soy sauce, and rice vinegar. Season with salt and pepper. Add the toasted seeds and whisk until emulsified. For a perfectly smooth dressing, you can also use a food processor for nut butter to grind the seeds first if you prefer a thicker texture.
- Assemble the salad: Remove mackerel from the can and break into large chunks with a fork, discarding any bones. Finely slice the green onion. On plates, arrange salad greens (if using), then top with asparagus pieces, mackerel chunks, and green onion. Drizzle with the dressing. Serve immediately.
Tips for Perfecting the Salad
- For a more pronounced sesame flavor, substitute part of the vegetable oil with toasted sesame oil. A best glass container keeps washed greens crisp.
- If you cannot find fresh asparagus, frozen spears work well after blanching. Store them in a 48-inch built-in refrigerator for up to two days.
- Serve this salad with a glass of chilled sweet wine with high alcohol content or a clean organic vodka for a truly elegant pairing. For dessert, chocolate covered raisins offer a delightful sweet finish.
Variations to Explore
Feel free to adapt this recipe. Replace canned mackerel with grilled fresh fish for a lighter version. Make your own preserved fish using a steam canner. Add sliced avocado or cherry tomatoes for extra color and creaminess. The dressing can be used on any green salad; store extra in a sealed jar in the refrigerator. For a crunchy topping, crush roasted nuts—a food processor for nut butter makes quick work of that.
Frequently Asked Questions
Can I use another type of canned fish?
Yes, tuna, sardines, or salmon are excellent substitutes. The key is to choose fish packed in oil for richness. If using water-packed fish, add an extra tablespoon of vegetable oil to the dressing.
How do I store leftover salad?
Store undressed components separately. The dressed salad is best eaten fresh. Keep asparagus and mackerel in a 48-inch built-in refrigerator for up to two days.
Can I make the dressing ahead?
Absolutely. Prepare the dressing up to three days in advance and refrigerate. Whisk or shake well before using. An undercounter ice maker machine can provide ice cubes to chill a quick drink to accompany the salad.
What if I don't have a grill pan?
Roast the asparagus in a commercial countertop convection oven at 200°C for 8–10 minutes. Alternatively, quickly blanch in boiling water and then refresh in ice water.
Is this salad suitable for a special diet?
It is naturally gluten-free if you use tamari instead of soy sauce. It's also low-carb and high in protein. For a complete meal, serve with crusty bread or steamed rice. After the meal, enjoy a cup of coffee brewed with a George Howell coffee using a coffee maker for Airbnb for consistency.
