Sashimi Salad with Soy and Orange

Ingredients

• 0.5  cucumber peeled seeded thinly sliced
• 2 cups frisée lettuce 
• 3 tablespoons grapeseed oil 
• 6 cups mâche leaves (lamb's lettuce)
• 4  oranges 
• 7 ounces sushi-grade salmon skinless
• 1 teaspoon sesame seed toasted
• 1 tablespoon soya sauce 

Equipment

• bowl
• knife
• whisk
• mixing bowl

Directions

1. Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice).
2. Whisk in the soy sauce and the oil. Set the dressing aside.
3. Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl.
4. Pour any juice into a cup and reserve it for another use.
5. Add the mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch-thick slices.
6. Add the salmon to the bowl.
7. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
8. Divide the salad among 4 serving plates.
9. Sprinkle with the toasted sesame seeds, and serve.