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Raw salmon over greens with citrusy ponzu is as light as dinner gets. Zero cooking, minimal calories, maximum freshness — Japanese simplicity at work.
Pat dry the sashimi-grade salmon and slice into thin, even sashimi slices with a sharp knife.
Layer the mixed salad greens evenly across two large serving plates to create a crisp base.
Arrange the sliced cucumber, avocado (sliced thin), and radish (sliced into rounds) neatly over the greens for visual texture.
In a small bowl, whisk together the ponzu sauce, soy sauce, lemon juice, and sesame oil until well combined.
Drizzle the dressing over the salad, then top with salmon slices. Garnish immediately with chopped scallion and toasted sesame seeds to preserve freshness.
