‘Sashimi’, sliced raw Fish, are still hard to find where I live, but I have a good access to Salmon that is fresh enough to eat raw. You don’t like raw salmon? How about to cure the raw salmon in lemon juice based marinade? This refreshing dish is perfect for lunch or dinner on a hot summer day.
300g Fresh Salmon Fillet *skinless, bones removed
1/2 Onion *thinly sliced
1 to 2 stalks Celery *thinly sliced
1/4 to 1/2 Red Capsicum *thinly sliced
1/2 Lemon *thinly sliced
1 tablespoon Finely Chopped Parsley for topping
Zest of 1/2 Lemon
Juice of 1/2 Lemon *2 tablespoons
2 tablespoons White Wine Vinegar
1/2 teaspoon Salt
2 tablespoons Sugar
1 Bay Leaf
Freshly Ground Pepper as required
- To make marinade, combine all ingredients.
- Cut fresh Salmon fillet into smaller blocks and slice 3-4mm thick.
- Place all ingredients in a container in fewer layers, and pour the marinade over. Keep in the fridge to marinate for 2-3 hours.
- Arrange the ingredients on a platter, sprinkle some finely chopped Parsley over, which I forgot to do for this photo, and serve.
This recipe is one I always come back to. It’s the only way to eat my salmon sashimi now :D.
Absolutely divine. Yummy!
Thank you, Kenzo, for such a positive comment. It is delicious with rice, bread, pasta, or WINE!
Thanks for this sashimi recipe. I’ve never seen it prepared quite like this before (and it looks easy), so I’m excited to try it. I find that most are apprehensive about making sashimi at home for the first time with it typically being raw, plus the learning curve on the knife skills slicing and cutting the salmon sashimi. Anyway…thanks for sharing!
Thank you for your comment, Bobby. When I was very young, I couldn’t eat raw fish. However, when they are marinated, I enjoyed it. Not only salmon, but other fresh fish can be cured in vinegar-base marinade, and they could last longer than raw, I suppose.