Classic Seared Salmon Sashimi Recipe2021-10-28
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Classic seared salmon sashimi recipe. Seared salmon served with Japanese Ponzu dipping sauce. Very easy and healthy salmon recipe. Do you like to prepare seafood? We have a huge collection of them, just check it out-Seafood
Classic Seared Salmon Sashimi Recipe
- 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
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.
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.
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.
Place a shiso leaf on each plate. Top with a quarter of the shredded daikon. Serve seared salmon sashimi with the Ponzu Dipping Sauce.
Ponzu Dipping Sauce: In a small pan, combine all the ingredients. Mix and bring to a boil.
Remove from the heat. Set aside and let cool before serving as a dipping sauce.