Japonesa
Salmon Sashimi with a Brazilian Touch
RS
Por
Master Receita Solta
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories165 kcal
Resumo para quem tem pressa
"A refined starter from Japanese cuisine with a Brazilian adaptation, combining clear slices of fresh salmon cut at a forty-five-degree angle with the spicy freshness of arugula leaves and lemon drops. Served raw with classic soy sauce and dissolved wasabi."
Salmon Sashimi with a Brazilian Touch
O Que Você Precisa Saber
- Cutting at a forty-five-degree angle against the meat fibers ensures tender slices that melt in the mouth. - The lemon should be added only at the moment of serving to prevent the acidity from cooking the fibers prematurely. - Strict sanitization of the cutting board and utensils ensures microbiological safety, which is essential when consuming raw.
Ingredients
Main Course
- 300g of fresh salmon
- 1 tablespoon of soy sauce
- 1 teaspoon of wasabi
- 1 lemon (juice)
- Arugula leaves to taste
- Salt and black pepper to taste
- Always choose sustainably sourced salmon.
- Mimic wasabi with a little grated ginger, if you prefer.
- Keep utensils very clean to avoid contamination.
- For a Brazilian touch, add avocado slices.
- Serve the dish with a side of Sicilian lemon risotto.
Instructions
Main Course
1
Start by choosing a good quality fresh salmon.
2
With a very sharp knife, slice the salmon into thin slices at a 45-degree angle.
3
Arrange the slices on a tray or serving plate.
4
Drizzle with lemon juice and season with salt and pepper to taste.
5
Prepare the sauce by mixing the soy sauce and wasabi in a small bowl.
6
Serve the sashimi with the arugula on the side and the soy sauce for dipping.
7
Garnish with lemon slices if desired.
8
Serve immediately to enjoy the freshness of the ingredients.
Equipe sua Cozinha
Encontramos os melhores utensílios e ingredientes para você preparar Salmon Sashimi with a Brazilian Touch com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
Chef Tips
- Use a knife with an impeccable edge so the blade cuts in a single continuous motion without sawing the meat.
- Keep the salmon piece under constant refrigeration until the minute of slicing to preserve the firmness of the tissues.
- Dissolve the wasabi into the soy sauce gradually in a small bowl to adjust the heat to your taste.
Variations
- Add slices of ripe avocado interspersed with the fish to create a creamy texture and a Brazilian accent. - Drizzle with ponzu sauce made of soy sauce, lemon juice, and olive oil with citrus zest for a carpaccio-style presentation. - Sear the four sides of the salmon block quickly over high heat for ten seconds before cutting the sashimi.
Substitutions
- Fresh salmon can be substituted with fresh ahi tuna, cleaned sea bass, or certified farmed tilapia. - The arugula can be swapped for fresh shiso leaves or translucent slices of Japanese cucumber. - Wasabi can be replaced with fresh grated and squeezed ginger to get a refreshing spicy touch.
How to Store
Because it is fish consumed raw, it must be served immediately after slicing. If there are leftovers, store in the refrigerator for up to twenty-four hours well sealed and use grilled or cooked; avoid consuming raw after this period.
Can You Freeze It?
Do not freeze the sashimi after seasoning with lemon and salt. Fish for raw consumption requires prior industrial freezing at temperatures below minus twenty degrees for disinfection; the common domestic freezer alters the fibers.
What to Serve With
Harmonize with lemon risotto, sweet and sour cucumber sunomono salad, gari (pickled ginger), and chilled dry sake.
Frequently Asked Questions
How to choose safe salmon for raw consumption?
Purchase fish with an inspection seal, bright eyes, firm flesh, and no strong odor; confirm with the fishmonger if the batch is suitable for sashimi.
Does the lemon placed on the salmon alter the texture of the fish?
Yes, the citric acid in the lemon denatures the surface proteins, making the meat opaque and cooked if it remains for more than ten minutes.
What is the recommended thickness for slicing sashimi?
Cut slices with a thickness between half a centimeter and eight millimeters, a proportion that provides soft chewing without being excessively thick.
Can I prepare sashimi slices hours in advance?
It is not recommended. Slice at most thirty minutes before serving, keeping the platter covered with plastic wrap over ice in the fridge.
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