Salmon Sashimi with Ginger Pickled Vegetables

Prep time: 15 mins | Cook time: 0 mins
Print
Big Glory Bay King Salmon Sashimi With Ginger Pickled Vegetables

Ingredients

SERVES 2

  • ⅓ telegraph cucumber, skinned and deseeded

  • 2 tablespoons pickled ginger juice

  • 2 radishes, thinly sliced

  • ½ cup podded edamame beans, blanched

  • 250 grams / 8.8 ounces Big Glory Bay King Salmon fillet, boneless, skin removed

  • 3 tablespoons ponzu sauce

  • 1 teaspoon sesame oil

  • ¼ teaspoon black sesame seeds, toasted

Instructions

1. Cut the cucumber into small cubes then place in a bowl along with the edamame beans, sliced radish and pickled ginger juice.

2. In a small bowl, mix together ponzu sauce and sesame oil.

3. Finely slice salmon and arrange on a serving plate. Drizzle salmon with ponzu sauce mixture and top with pickled vegetables. Finish with black sesame seeds.

More recipes you might like

King Salmon with Crispy Lemon and Almond Crumb

King Salmon with Crispy Lemon & Almond Crumb, Roasted Vine Tomatoes, Shallots, and Basil

Prep time: 15 mins | Cook time: 15 mins
Josh Emett x Big Glory Bay Crispy Salmon, Dill Gremolata, Crushed New Potatoes

Josh Emett's King Salmon with Dill Gremolata Crust, and Crushed New Potatoes

Prep time: 10 mins | Cook time: 25 mins
Josh Emett x Big Glory Bay Miso Salmon

Josh Emett's Blackened Miso and Maple Glazed Salmon

Prep time: 20 mins | Cook time: 15 mins
Josh Emett x Big Glory Bay Salmon Sashimi

Josh Emett's Salmon Sashimi, Candied Ginger, Lime & Soy Dressing

Prep time: 30 mins