Seared Salmon Sashimi
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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Seared salmon sashimi.Seared salmon served with Japanese Ponzu dipping sauce.
- 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 a heat. Set aside and let cool before serving as a dipping sauce.