Exploring the world of seafood, you’ll find an exciting and delectable journey awaiting you. Especially when you stumble upon high-quality sustainably farmed salmon at your local fish market in North America. While there are countless ways to prepare salmon. Why not embark on an adventure to Japan by crafting your very own Salmon Sashimi?
The term “Salmon Sashimi” finds its roots in Japan, where it involves the artful slicing of salmon meat. However, it doesn’t stop at salmon alone. Sashimi encompasses a realm of thinly sliced, fresh, raw fish, extending its embrace to high-quality tuna, mackerel, succulent hamachi yellowtail, and even delicate shrimp. For those who crave variety, fresh scallops and fluke can also take center stage in this culinary showcase. In Italy, a similar method is known as “Crudo,” but in North America, it’s as simple as requesting, “thinly sliced raw salmon, please!”
What makes Salmon Sashimi a culinary adventure worth embarking on is the sheer delight and creativity it offers. When you choose the belly or loin portions of the salmon. You’re not only treated to a silky, sea-licious experience but also a healthy dose of Omega-3 fatty acids, known for their heart-healthy benefits.
Slicing is just the beginning of this culinary canvas. You have the freedom to dress your salmon sashimi any way you desire. Freshness is key, and sometimes all you need is a sprinkle of salt and a dash of pepper to let the fish’s natural flavors shine through. It’s a testament to the purity and quality of the ingredients. Allowing the fish itself to become the star of the show.
So, whether you’re a seasoned sushi enthusiast or a culinary novice. Salmon Sashimi beckons you to explore the delicate art of raw fish preparation. With high-quality salmon as your canvas, the possibilities are endless. Promising a delightful journey of taste and texture that will keep you coming back for more. Embrace the simplicity and elegance of this dish, and let the fish speak for itself as you savor each sea-kissed bite.
- 1/2 lb fresh salmon belly or loin
- 1 lemon zest
- 1 sprig dill
- Slice salmon thinly with a very sharp knife
- Line up on a plate and season. Grate lemon zest all over and garnish with
- Optional ideas for serving: Drizzle with lime soy sauce, grated ginger, and scallions, or capers, pickle juice and dill sprigs, or sesame oil and chives.