Salmon Sashimi

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

A hybrid of sashimi and gravlax, created by an American chef. The original version is a bit more elaborate. This is a simplified yet equally impressive version. For an extra flavor boost, you can add a shot of whiskey or sake to the marinade.

Ingredients

Smoked haddock fillet - 17.6 oz
Cilantro - 4.2 oz
Ginger - 1.8 oz
Soy Sauce - 1 fl oz
Ground ancho chili pepper - 2 pieces
Sour Cream - 7.1 oz
Scallions - 1.8 oz
Lime - 1 piece
Chives - 0.4 oz
Ocean salt - to taste

Step by Step guide

Step 1

Chop 100 g of cilantro, ginger, and one chili pepper in a blender with soy sauce (blend until it reaches a thick, paste-like consistency, not puree). Coat a piece of salmon in this mixture and let it marinate for one hour.

Step 2

Rinse the fish to remove the marinade and slice it into pieces, as for sashimi.

Step 3

Dice the white part of the green onion into small cubes and finely chop a third of the second green chili pepper.

Step 4

Finely chop the leftover cilantro and grate the lime zest. Mix this with 20% sour cream, the juice of one lime, and coarse salt. Serve the fish with the sauce, garnished with the remaining zest and coarsely chopped chives.