Classic Salmon Sashimi
Sashimi is best enjoyed fresh, so serve it immediately. Use chopsticks or a fork to pick up a slice of salmon, dip it in soy sauce or your preferred condiment, and savor the delicate flavors.
Here is a recipe to make Classic Salmon Sashimi:
Time:
45 Minutes
Difficulty:
MEDIUM
Share:
Ingredients
- 8-10 ounces of fresh salmon fillet
- Soy sauce for dipping
- Wasabi paste (optional)
- Pickled ginger slices (optional)
- Fresh lemon slices (optional)
Getting it done:
- Ensure that your workspace is clean and sanitized. Wash your hands thoroughly before handling the salmon.
- Place the salmon in the freezer for about 30 minutes before you start. This will make it easier to slice thinly.
- Using a sharp knife, slice the salmon thinly at a slight angle. The slices should be about 1/4 to 1/2 inch thick. You can adjust the thickness to your preference.
- Be sure to use a smooth, steady motion to get clean slices. A slightly diagonal cut can add to the presentation.
- Carefully arrange the salmon slices on a clean serving platter or individual plates. You can overlap them slightly or arrange them in a fan shape for an elegant presentation.
- Serve the salmon sashimi with the following accompaniments :
- Soy sauce for dipping: Provide small saucers or bowls for dipping.
- Wasabi paste: If you like a bit of heat, you can mix wasabi paste with a small amount of soy sauce to create a dipping sauce.
- Pickled ginger: This is often served alongside sashimi to cleanse the palate between bites.
- Fresh lemon slices: Some people like to squeeze a bit of fresh lemon juice over their sashimi for extra flavor.
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