Salmon Sashimi, Candied Ginger, Lime & Soy Dressing January 16, 2024
This recipe would be the perfect addition to any summer lunch or as an entrée for dinner guests, specially crafted for home cooks to add to their Michelin-star repertoire. Check out the original recipe here. SERVES: 4
INGREDIENTS:
SALMON
- 1⁄2 side of fresh sashimi grade Salmon, skinned and pinboned
- fresh red chili
- chives, chopped
- fresh lime
GINGER, LIME AND SOY DRESSING
- 100ml grapeseed oil
- 30ml soy sauce
- 100ml olive oil
- 30ml sherry vinegar
- 30ml mirin
- 1 clove garlic, minced
- 1 tablespoon candied ginger and liquid to taste
- Sea salt
- 1 tablespoon fresh lime juice
CANDIED GINGER
- 2 thumbs ginger, peeled and diced small
- 100ml water
- 100 grams sugar
METHOD:
- CANDIED GINGER: Put the ginger into enough cold water to just cover, bring to a boil. Strain and repeat this process a further 4 times.
- Put the boiled ginger, sugar and water in a pan and simmer gently for a further 15-20 minutes until tender. Chill and keep on the side.
- SASHIMI: Slice the salmon along the fillet dividing the belly from the top side. Remove any brown flesh areas. Slice into 5mm thick slices and lay gently on a serving plate.
- Whisk all the dressing ingredients together until combined. Season with sea salt.
- Dress the salmon with enough dressing just to cover. Add a slice of chilli to each piece, chives and a slice of fresh lime. Enjoy!