Japonesa
Salmon Sashimi: A Refreshing Delight
RS
Por
Master Receita Solta
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories160 kcal
Resumo para quem tem pressa
"Traditional Japanese dish made with slices of fresh raw salmon, arranged on a bed of ice and served with soy sauce, scallions, and wasabi. A pure and light meal that serves four elegant portions in a few minutes of preparation."
Salmon Sashimi: A Refreshing Delight
O Que Você Precisa Saber
- O uso de filé de salmão fresco certificado para consumo cru é a regra essencial de segurança e qualidade do prato. - O corte contra a fibra da carne em fatias regulares de meio centímetro proporciona textura macia que desmancha no palato. - A apresentação sobre pedras de gelo mantém a temperatura baixa constante, preservando o frescor e a firmeza da carne.
Ingredients
Main Course
- 300g fresh salmon fillet
- 1 tablespoon of soy sauce
- 1 teaspoon of wasabi (optional)
- 1 tablespoon of chopped green onions
- Ice for serving
Instructions
Main Course
1
Comece garantindo que o salmão está fresco e bem refrigerado.
2
With a sharp knife, cut the salmon fillet into thin slices, towards the grain of the fish.
3
Distribute the salmon slices over a serving plate, forming a beautiful presentation.
4
In a small container, mix the soy sauce with the wasabi, if desired.
5
Salpique cebolinha picada sobre o sashimi para aroma e sabor.
6
Sirva imediatamente acompanhado de gelo, para manter a frescura.
7
Enhance the dish with lemon slices if you prefer.
8
If not serving immediately, cover the sashimi with plastic wrap and keep in the refrigerator.
Equipe sua Cozinha
Encontramos os melhores utensílios e ingredientes para você preparar Salmon Sashimi: A Refreshing Delight com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
Chef Tips
- Utilize faca de lâmina lisa bem afiada, puxando o corte em movimento contínuo da base até a ponta sem serrar o peixe.
- Seque o filé com papel-toalha antes de fatiar para a lâmina correr com firmeza e precisão sobre a superfície.
- Mantenha o peixe na parte mais fria da geladeira até o exato instante de realizar o corte e montar as travessas.
Variations
- Sprinkle fine lemon zest and drops of truffle oil over some mounted salmon slices. - Add toasted black and white sesame seeds along with chopped green onions over the fish. - Decorate the dish with threads of raw grated daikon radish and fresh shiso leaves arranged next to the ice.
Substitutions
- Fresh salmon can be substituted with bluefin tuna (maguro) or fresh sea bass suitable for raw consumption. - The common soy sauce can be replaced by mild fermented soy sauce with low sodium content or citrus ponzu. - Wasabi paste can be replaced with freshly grated horseradish or pickled ginger slices (gari).
How to Store
Consume the sashimi right after slicing; leftovers at room temperature for more than 30 minutes should be discarded. In a sealed container under continuous refrigeration, store the slices for up to 24 hours.
Can You Freeze It?
Do not freeze ready-to-eat sashimi slices at home, as the ice breaks the fibers and degrades the meat. If there is leftover raw unseasoned fish, freeze for later cooked or grilled preparation for up to 30 days.
What to Serve With
Serve with pickled sliced ginger (gari) to cleanse the palate, hot miso soup, and traditional hot bancha green tea. A well-chilled Japanese lager beer also pairs with freshness.
Frequently Asked Questions
Does any salmon sold at markets work for sashimi?
No, use only fish certified for raw consumption that has followed a strict cold chain.
What is the recommended angle for slicing the fillet?
Tilt the blade at 45 degrees and slide the knife smoothly, pulling in a single pass without pressing the meat down.
Why should sashimi be served on a bed of ice?
The ice keeps the fish's healthy fat firm and prevents room temperature from altering the texture of the slices.
Should wasabi be mixed into the soy sauce?
The recommended method is to place a small dab of wasabi on the salmon slice before dipping it in shoyu.
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