Description

This recipe creates an elegant and flavorful salmon sashimi appetizer or light meal. Fresh sashimi-grade salmon is quickly sliced and topped with a spicy, umami-rich miso-yuzu dressing for a restaurant-quality dish.

Ingredients

7 oz sashimi grade salmon fillet, skin removed
2 tbsp white miso paste
1 tbsp yuzu juice (or fresh lime juice)
1 tbsp alcohol-free soy sauce (or low sodium tamari)
1 tsp toasted sesame oil
1/2 tsp chili garlic paste (or Sriracha), to taste
1–2 tbsp water
1 tbsp fresh chives, finely minced
Red chili flakes, for garnish

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Instructions

Slice the Salmon: Using a very sharp knife, cut the sashimi grade salmon fillet thinly against the grain into 1/4 inch thick slices. Pat dry with a paper towel if necessary and arrange on a serving plate.
Prepare the Miso Drizzle: In a small bowl, whisk together the white miso paste, yuzu juice, alcohol-free soy sauce, toasted sesame oil, and chili garlic paste until smooth and well combined.
Adjust Sauce Consistency: Gradually add water, starting with 1 tablespoon, and continue whisking until the sauce reaches a pourable consistency that generously coats the back of a spoon. Adjust the spice level if desired.
Garnish and Serve: Spoon the prepared drizzle over the center of the salmon slices. Immediately garnish with fresh chives and red chili flakes, then serve right away.

Notes

To achieve cleaner cuts, place the salmon fillet in the freezer for 10-15 minutes before slicing. The dressing can be prepared up to 3 days in advance and stored in the refrigerator; whisk again before use. For safety, consume the sashimi immediately upon preparation.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No Cook
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 50 mg