Salmon Sashimi

After trying this recipe, sashimi served in a restaurant may not impress you as it used to because it is so easy. Basically, there is nothing to it. All you need is a nice piece of fish, a sharp knife and about 10 minutes’ preparation time.

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🐟 Salmon Sashimi 🐟

Votes: 2
Rating: 4.5
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Rate this recipe!

Course

Starters

Cuisine

fish

Prep Time

10 minutes

Cook Time

0

Servings

people

Ingredients

For The Sashimi

• 1x 200g skinless Atlantic salmon fillet preferably sashimi quality *see note
• 2 tsp baby capers

For The Dressing

• 2 tsp light soy sauce
• 2 tsp Chinese rice wine vinegar available at Asian grocers & supermarkets
• 2 tsp peanut oil or a mild oil eg canola or vegetable oil
• 2-3 tsp fresh lime juice
• 1 level tsp wasabi paste
• 1 tsp fresh chives finely chopped
• cracked black pepper to taste

Course Starters Cuisine fish Prep Time 10 minutes Cook Time 0 Servings people Ingredients For The Sashimi 1x 200g skinless Atlantic salmon fillet preferably sashimi quality *see note 2 tsp baby capers For The Dressing 2 tsp light soy sauce 2 tsp Chinese rice wine vinegar available at Asian grocers & supermarkets 2 tsp peanut oil or a mild oil eg canola or vegetable oil 2-3 tsp fresh lime juice 1 level tsp wasabi paste 1 tsp fresh chives finely chopped cracked black pepper to taste

Votes: 2 Rating: 4.5 You: Rate this recipe!

Instructions

For The Dressing

1. Place all of the dressing ingredients into a small jar and shake well.

For The Sashimi

1. To assist in achieving uniform pieces of salmon, place the fillet in the freezer until semi frozen.
2. Remove from the freezer, slice thinly and arrange on a serving plate. Try to slice cleanly with one single action (don't saw the fish)
3. Drizzle the dressing over the salmon, sprinkle with the capers and serve.

Recipe Notes

I Like to experiment with different fish. This is Yellow Tail King Fish.

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