(3 votes, average: 3.33 out of 5)
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New Style Salmon
This lovely fresh fish is finished with soy, sesame and garlic flavours.
- Yields: 2 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 1 mins
Ingredients
Garnish
1 Tbsp (15 ml) garlic purée
10 g raw garlic, peeled
1 tsp (5 ml) olive oil
Daikon Ribbons
20 g daikon (radish)
Sesame Oil
90 ml olive oil
2 tsp (10 ml) sesame oil
Yuzu Soy
¼ C (60 ml) Soy sauce
¾ C (180 ml) yuzu (alternatively use lime juice)
Sashimi
180 g salmon fillet
To Assemble
20 g chives, sliced to the length of the sashimi
14 g fresh ginger, thinly sliced and then julienned
1 tsp (5 ml) white sesame seeds, roasted
1 cherry tomato, halved
Method
Garlic Purée
Use a pestle and mortar to blend the garlic and olive oil together to make fine a purée.
Daikon Ribbons
Cut the daikon (radish) into a very fine julienne. Rinse in cold running water to remove the daikon’s naturally strong smell. Drain and dry and set aside for garnishing.
Sesame Oil
Mix the ingredients to combine.
Yuzu Soy
Mix the ingredients to combine.
Sashimi
Trim the salmon fillet into an even rectangular shape. Thinly slice the salmon into 9 equal slices of sashimi per person.
To Assemble
Arrange the salmon slices on a serving plate in the shape of a flower.
Dot a very small amount of garlic purée onto each slice. Top each slice of salmon with julienned ginger and chives. Dress the dish with a generous amount of yuzu Soy.
Heat the olive/sesame oil blend to hot in a small saucepan. Quickly pour the oil over the dressed salmon on each plate to slightly sear the salmon, you should be able to hear a sizzle.
Garnish with a scattering of sesame seeds, julienned daikon and half a cherry tomato and serve.
