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.
Servings Prep Time
4 10min
Cook Time Passive Time
2min 30min
Servings Prep Time
4 10min
Cook Time Passive Time
2min 30min
Ingredients
For the vinaigrette
Instructions
  1. 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.
  2. For the seared salmon –In a frying pan heat the vegetable oil over medium heat.
  3. 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.
  4. For the avocado- Peel and cut the avocado into small cubes and mix together with the wasabi paste, sour cream and salt. Taste seasoning.
  5. 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.
  6. 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.
Recipe Notes

If you have any vinaigrette left over, store in a bottle in the fridge. Use it as a delicious salad dressing.

Share this:

Like this:

Like Loading...