Mackerel and Radish Salad recipe - ingredients, nutrition and when to eat it
This mild salad pairs roasted mackerel with crisp radish and fragrant perilla leaves.
This mild salad pairs roasted mackerel with crisp radish and fragrant perilla leaves. It’s delicious with rice on an autumn evening or whenever you want a light but satisfying meal.
Salads & light · 20 minutes to cook
Tips: Roast the mackerel skin-side down first so the skin turns crisp and the flesh stays intact.
Tips: If the radish is very watery, gently press it with a paper towel after julienning so the dressing doesn’t become diluted.
Tips: Check for bones and divide the mackerel into bite-sized pieces for easier eating.
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Ingredients (1 serving)
- Mackerel — 120 g
- Korean radish — 100 g
- Perilla leaves — 5 pc
- Baby greens — 40 g
- Soy sauce — 0.5 Tbsp
- Vinegar — 0.7 Tbsp
- Sesame oil — 0.3 Tbsp
- Garlic — 1 pc
- Toasted sesame seeds — 0.3 Tbsp
- Ground black pepper — 0.2 tsp
- Cooking oil — 0.4 tsp