Salmon Sashimi

Main Dishes | Japanese cuisine

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

You will also need a mixture of lemon and lime juice — 1 tablespoon.

Ingredients

Smoked haddock fillet - 3.5 oz
Garlic - 0.2 oz
Soy Sauce - 1 tablespoon
Olive Oil - 2 spoons
Sesame Oil - 1 tablespoon
Ginger - 0.4 oz
Scallions - 0.4 oz
Toasted Sesame - 1 tablespoon
Meyer Lemon Juice - 1 tablespoon
Lime Juice - 1 tablespoon

Step by Step guide

Step 1

Slice the salmon belly into thin crosswise pieces. The key here is to use the belly: the sweet flesh from the underside and a very sharp knife. It should be sharp enough to prevent the delicate salmon flesh from falling apart into separate fibers while slicing.

Step 2

Arrange the sliced fish on a plate, piece by piece. I use a soldier-like Japanese presentation – one piece next to another, in formation. However, Europeans, who are accustomed to the arrangement of carpaccio, may spread the salmon across the entire plate. In any case, place a thin strip of ginger and a couple of thin green onion stalks on each piece of fish.

Step 3

Now sprinkle the sashimi with lightly toasted sesame seeds and drizzle with a mixture of soy sauce and yuzu lemon juice infused with crushed garlic. If yuzu lemon is unavailable, you can use a blend of lime and regular lemon juice. While they lack the unique character of yuzu, they will do just fine.

Step 4

And now we reach the climactic moment of preparing this sashimi. Mix olive oil and sesame oil and heat this mixture well until it reaches a boil. Using a small ladle, carefully drizzle the boiling oil over the surface of the sashimi, drop by drop. This will slightly sear the top layer of the fish, adding an extra layer of flavor to the dish.

Step 5

All that’s left is to place an additional garnish on the slices of salmon, such as a roasted cherry tomato. Serve it while the salmon is still warm from contact with the hot oil and has absorbed some of the sauce. Capturing this moment is the greatest reward.