For anyone that is tired of the same old cooked salmon recipe, we have something a bit different for you today. Salmon Sashimi is a great way to enjoy your salmon. For anyone that doesn’t know, Sashimi is generally made with fresh, saltwater fish or seafood in raw form. In the past, salmon was not used often as Sashimi because it spent part of its life in freshwater and there had been worries about parasites. To ensure you kill any parasites freeze your salmon fillets for three days prior to prepping and serving.
Start by taking the salmon out of the freezer, but be ready to cut it before it fully thaws out. You need to have a very sharp knife and a very clean workstation. Also, you should have a nice platter to display the beauty of raw salmon in Sashimi form, even if your cuts are not perfect it will still look great to the eye.
Now that you are ready to cut the fish, start by cutting and squaring off the thin edges of the fillet. Once you have the scraps off and the chunk of fish is shaped like a rectangle try to cut uniform strips out of the large piece and plate them as you cut. All scraps can be chopped small and placed in the middle of the platter. Once it is all plated, cut your limes and squeeze them over the entire platter. Then wrap it with some plastic wrap and place into a fridge.
A basic sauce would be Soy Sauce with some Wasabi (fresh or paste) mixed in to your desired spiciness. Start with a 1/4 cup Soy Sauce and mix in Wasabi as needed. Sides are optional, especially if you want it simple and fast, but they are nice to have if you want the full meal deal.
-2 lbs Salmon skinless and boneless (preferably Sockeye, King or Silver)
-Sauce: Soy Sauce whisked with Wasabi to your liking