Toss Toss Salad (Modified Yee Sang)

6 servings

Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi

For the Salad:
    • 1 sweet potato
    • 20 g. of pickled ginger
    • 1 carrot
    • 1/2 fresh daikon
    • 10 grapes, sliced in half
    • 1 1/2 lb. fresh sushi grade salmon, sliced
    • Toasted sesame seeds
1. Peel the sweet potato into thin slices, and cut the slices vertically into long julienne.
2. Place in a large bowl and toss with corn starch to coat all the sweet potato.
3. Add oil to a pot and place over a high heat.
4. Once hot, deep fry the thinly shredded sweet potato until cooked and crispy. Drain well on kitchen paper.
5. Repeat the cutting process for fresh daikon and carrot but keep chilled.
For the Dressing:
    • 2 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed
    • 1/2 tsp. The Perfect Purée Key Lime Concentrate, thawed
    • 1 tsp. The Perfect Purée Tamarind Puree, thawed
1. In a small bowl, mix together all ingredients. Set aside.
Method for assembling:
1. Arrange all salad ingredients, including the dressing, in a circular large serving plate.
2. Toss the toasted sesame seed onto the fresh sliced salmon.
3. Before tossing the salad, pour the dressing over the ingredients.