Just gotta love fresh raw salmon. Why cook it and bugger it up ?? The benefits of fresh raw salmon is undeniable, tasty fresh fish full of goodness and omega oils.
Got a new 21cm Kasumi knife and it is just the best thing ever for slicing raw fish. A Japanese chef once said he could taste the difference in the fish if it was sliced with love, passion and a sharp knife !
So to make the dressing, there are no quantities as I change it every time to suit my mood.
- Mix soya sauce, sugar, sake and some rice vinegar and lemon juice.
- With a micoplane, add some ginger, garlic,white onion and radish to the mix. Taste and balance with the liquid ingredients.
- Lastly some finely chopped spring onions.
- (for something different, maybe add a little truffle oil ;-0)
Thinly slice the salmon and lay in the bottom of your serving dish.
Cover with the dressing and refrigerate for 30 mins.
Just before serving, sprinkle over some pickled cucumber and devour as at asty entree.
Nice post! Citrus ponzu (and other ponzu sauces) has been a fairly recent addition in our home – really good stuff.