Seared Salmon Sashimi

2013-10-28
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Seared salmon sashimi.Seared salmon served with Japanese Ponzu dipping sauce.

Ingredients

  • 2 oz (60 g) daikon(long white radish),shredded
  • 3 oz(90 g) sesame seeds
  • black pepper
  • 14 oz (420 g) sashimi-grade salmon
  • 2 teaspoons peanut oil
  • 4 shizo leaves
  • Ponzu dipping sauce,to serve(recipe follows)
  • For Ponzu Dipping Sauce:
  • 2 tablespoons mirin
  • 1½ tablespoons rice vinegar
  • 2 teaspoons light soy sauce
  • 1½ tablespoons bonito flakes
  • 3 tablespoons freshly squeezed lemon juice

Method

Step 1

Rinse,drain and refrigerate until needed shredded daikon. Crush the sesame seeds in a mortar and pestle and spread over a large plate. Grind over plenty of black pepper and stir well to mix. Trim the salmon fillet into a neat rectangle.

Step 2

In a large nonstick skillet,preheat peanut oil until very hot. Sear the salmon for 1 minute on both sides and edges. Remove from the pan.

Step 3

Lay seared salmon on the sesame and pepper mixture,and turn to coat evenly. With a wet,sharp knife,cut the seared salmon into 1/3-inch(8 mm) thick oblongs,slicing across the grain. Wipe the knife on a damp cloth between each cut. Arrange salmon slices on 4 serving plates.

Step 4

Place a shiso leaf on each plate. Top with a quarter of the shredded daikon. Serve seared salmon sashimi with the Ponzu Dipping Sauce.

Step 5

Ponzu Dipping Sauce: In a small pan,combine all the ingredients. Mix and bring to a boil.

Step 6

Remove from a heat. Set aside and let cool before serving as a dipping sauce.

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