Salmon Sashimi with Ginger Pickled Vegetables

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



  • 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


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.

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