Salmon sashimi
4 servings
10 minutes
Salmon sashimi is an exquisite dish of Japanese cuisine where simplicity meets rich flavors. This recipe embodies the art of balance: tender salmon fillet gains zest from a marinade of cilantro, ginger, chili pepper, and soy sauce. After marinating, the fish is thoroughly rinsed and then sliced thinly as is customary in traditional sashimi. A sauce made from sour cream, lime, sea salt, and fresh herbs adds a refreshing citrus note to the dish. Sashimi is not just an appetizer but a true gastronomic delight that highlights the natural flavor of the fish. It can be served as a standalone dish or paired with rice and vegetables. This recipe pays homage to Japanese tradition where each ingredient reveals its true purpose.
1
Chop 100 g of cilantro, ginger, one chili pepper, and soy sauce in a blender (not to puree, but to a thick compost-like consistency). Coat a piece of salmon in this mixture and let it marinate for an hour.
- Cilantro: 120 g
- Ginger: 50 g
- Green chili pepper: 2 pieces
- Soy sauce: 50 ml
- Atlantic salmon fillet: 500 g
2
Rinse the fish from the marinade and slice it like for sashimi.
- Atlantic salmon fillet: 500 g
3
Chop the white part of the green onion into small cubes and finely chop a third of the second green chili pepper.
- Spring onion: 50 g
- Green chili pepper: 2 pieces
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 chopped chives.
- Cilantro: 120 g
- Lime: 1 piece
- Sour cream: 200 g
- Sea salt: to taste
- Chives: 10 g
