Mackerel asparagus salad with sesame vinaigrette

Course: Starter - Dish: Fish - Serves: 2

This is an exciting new recipe from Bart Van Olphen’s new recipe book, The Tinned Fish Cookbook. Perfect as a side or light bite.

Credit Line: Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are sold. 


  1. To make the asparagus: Place a grill pan over high heat. Brush the asparagus with some olive oil and roast for 6 to 8 minutes—turning frequently—until slightly charred in places. Let them cool a little before cutting into 1.-inch (3 to 4 cm) pieces. 
  1. To make the vinaigrette: Heat the sunflower oil in a frying pan over medium-high heat, add both types of sesame seed, and stir-fry until the seeds change colour and release their fragrance. Transfer the seeds to a small bowl and leave to cool. 
  1. Pour the vinegar, mirin, and soy sauce into the bowl with the sesame seeds and beat with a fork until smooth. Set the dressing aside. 
  1. Put the green asparagus on a platter, drizzle with half of the dressing, and toss together. Break the mackerel into pieces and arrange over the asparagus salad. Drizzle with a bit more of the dressing and season with salt and pepper. Serve the asparagus topped with the scallion, shiso leaves, if using, and the rest of the dressing. 

Nutritional information per serving:

NUTRITION INFORMATION  Nutritional value per serving 
Nutrient  Per serving 
Energy  1397kJ 
Fat  23.5g 
   of which saturates  4.3g 
Carbohydrate  11.3g 
  of which sugars  8.4g 
Fibre  3.6g 
Protein  13.9g 
Salt  1.35g 
  5-A-DAY PORTIONS  One serving of this recipe counts as 1 of your 5-A-DAY target of fruit and vegetable portions. 

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