Classic Seared Salmon Sashimi Recipe

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

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Nutritional Info

This information is per serving.

  • Calories

    208
  • Fat

    13 g
  • Cholesterol

    55 mg
  • Sodium

    59 mg
  • Potassium

    363 mg
  • Carbohydrate

    0 g
  • Fiber

    0 g
  • Protein

    20 g

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

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

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