Salmon Sashimi
1 serving
5 minutes
This is "new style sashimi": raw fish is scalded with boiling oil. The resulting sashimi retains most of the texture and flavor of raw salmon, while adding the aroma and slight flavor of fried fish to its assets. Nobu Matsuhisa's recipe - and those are his hands in the photos.
1
Slice the salmon belly into thin pieces against the grain. The key here is to use the belly: sweet meat and an extremely sharp knife. The knife should be sharp enough to prevent the delicate salmon meat from falling apart into separate fibers.
- Salmon fillet: 100 g
2
Arrange the sliced fish on a plate, piece by piece. I use the Japanese style of arrangement — piece by piece, in formation. However, Europeans, accustomed to carpaccio arrangement, are allowed to spread the salmon across the entire plate. In any case, each piece of fish should have a straw of thinly sliced ginger and a couple of thin green onion stalks.
- Ginger: 10 g
- Green onions: 10 g
3
Now you need to 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, a mix of lime and regular lemon juice can be used. They lack the character of yuzu, but they will work fine. They will work just fine.
- Sesame seeds: 1 tablespoon
- Soy sauce: 1 tablespoon
- Lemon juice: 1 teaspoon
- Lime juice: 1 teaspoon
- Garlic: 5 g
4
And here is the climax of preparing this sashimi. Mixing olive and sesame oil, you need to heat this mixture well — until boiling. Armed with a small ladle, literally drizzle the boiling oil over the surface of the sashimi drop by drop. This way, the top layer of the fish gets slightly seared, adding extra aroma to the dish.
- Olive oil: 2 tablespoons
- Sesame oil: 1 teaspoon
5
All that remains is to add a side dish, like baked cherry tomatoes, on top of the salmon slices. Serve while the salmon is still warm from contact with the hot oil and hasn't fully absorbed the sauce. Capturing that moment is the best reward.