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Seared Salmon Sashimi
This is a family favourite, and one that ticks many boxes – oily fish, avocado, quick to make, etc. All you need is reliable quality salmon, and a nice serving platter. It’s another delicious way of adding an oily fish to your weekday dinners.
You can skip the searing of the salmon, if you prefer. I do make it without searing the salmon, and occassionally serve it in individual portions with some salad leaves (see photo). Both the vinaigrette and the seared salmon should be done ahead of time, and kept in the fridge until serving.
Seared Salmon Sashimi
The vinaigrette and avocado topping is inspired by a recipe by Reiko Hashimoto, a Japanese chef. Don't be alarmed by the raw onion in the dressing, it provides a sweetness that's key to the vinaigrette. For a family dinner we eat this salmon with some miso soup, rice and greens, else it could be a lovely light starter for a more elaborate meal.
For the vinaigrette – mix all the ingredients together in a small bowl or a glass bottle and shake together. Best to make it beforehand and let it sit for at least 30 minutes to an hour in the fridge.
For the seared salmon –In a frying pan heat the vegetable oil over medium heat.
Put the sesame seeds on a flat plate and press the flesh side of the salmon into the seeds. Place the salmon , sesame seed side down, in the hot pan. Cook for 30 seconds on high and flip over and cook the other side for 30 seconds as well. Briefly sear the sides. Take off the heat let cool. Cover and put in the fridge to chill.
For the avocado- Peel and cut the avocado into small cubes and mix together with the wasabi paste, sour cream and salt. Taste seasoning.
To serve – Slice the cooled salmon across the grain using a very sharp knife with a big steel blade. Cut at a slight diagonal to obtain good sized slices.
Arrange the sliced fish on a serving platter. Pour the vinaigrette evenly all over the fish and top with the avocado mixture. Sprinkle on the spring onions greens and a few fried shallots. Serve immediately.
If you have any vinaigrette left over, store in a bottle in the fridge. Use it as a delicious salad dressing.