Green asparagus with mackerel and sesame vinaigrette.
Grilled green asparagus with canned jack mackerel fillets, topped with a Japanese vinaigrette made of sesame oil, rice vinegar, mirin, and soy sauce. A delicious starter or healthy lunch!
Heat a grill pan over high heat, toss the asparagus in a bit of olive oil, and grill for 8-10 minutes until golden brown and crispy. Let them cool slightly, then cut into 3-4 cm pieces.
Heat the canola oil in a frying pan over medium heat. Add the sesame seeds and cook, stirring constantly, until the seeds turn golden and release their aroma. Transfer the seeds to a bowl and let them cool.
Add the rice vinegar, mirin, and soy sauce to the sesame seeds and whisk with a fork until you have a smooth dressing. Set aside.
Place the green asparagus pieces on a plate and drizzle with half of the dressing. Toss gently. Then break the jack mackerel fillets into pieces and scatter them over the asparagus salad. Drizzle with the remaining dressing and season with salt and pepper. Serve the asparagus topped with spring onions, shiso leaves, and the rest of the dressing.