Salmon Sashimi with Scallion Sauce Recipe

This eye catching dish is inspired by a similar dish from the famous Nobu Restaurants which uses Tuna Sashimi. In our version of this simple dish, we are using fresh Sashimi grade Salmon. The fattiness of the Salmon pairs perfectly with the silky, spicy green sauce and makes for a beautiful plate of tasty food. This Salmon Sashimi with Scallion Sauce recipe may look fancy, but it’s so easy to make at home, and only requires a few ingredients

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With any Raw Fish recipe, you need to ensure you are using Sashimi Grade Fish

This is a very important requirement. Don’t just buy any old Fish that you find. Instead, always buy Sashimi grade Fish which has been approved to consume raw. If you are unsure if what you are buying is safe to eat raw, absolutely ask the Fish Monger and they will let you know

Eating the wrong kind of Fish raw can make you very sick and won’t be an enjoyable experience at all! The good news is that Salmon is one of the most widely consumed types of Raw Fish, so there are usually lots of options available for you

Atlantic Salmon is typically a good option for a raw preparation. It has a lighter pink color than other Salmon and is defined by its beautiful steaks of fat that run through the flesh. It’s our ‘go-to’ for Salmon and tastes amazing both raw or cooked

Sashimi Grade Salmon with Scallions — when making this dish, ensure you are using Sashimi grade Salmon

Now, buying Sashimi grade Salmon is going to cost a little more than other types of Salmon. The good news is that this Salmon Sashimi with Scallion Sauce is purely an appetizer, so you don’t need too much. You can get by with just 1 Filet of Salmon and that will be easily enough to feed 2 people with this dish

Preparing Salmon Sashimi with Scallion Sauce — To make this beautiful Salmon Sashimi with Scallion Sauce you will need a sharp, heavy knife

Preparing the Salmon for a Sashimi-style presentation

Now, you don’t need to be a Sushi Master with 20 years studying in a Japanese Izakaya to make this dish. What you do need, however, is a sharp knife. Making precision cuts using a sweeping motion with the knife will ensure the smoothest, most even cuts of Salmon. A sharp, heavy knife is going to be your best bet

The first step you will need to do is remove the skin from the Salmon (if you bought it with skin on). This is an easy technique. In fact, here’s a video we’ve made to show you how to do it! You can also use this technique for other types of Fish, so we recommend saving the video!

Slicing the Salmon

Remove the thin, bottom section of the Salmon Filet. This is known as the Salmon Belly and is absolutely delicious. In fact, it’s the tastiest part of the Salmon with its rich, fatty flavors. I recommend that you serve this part separately from the fleshy Salmon Filet. A fun way to prepare it is to cut it into cubes and serve it in the very middle of the plate, almost like a center piece to the dish

With the remaining Salmon Filet, cut even, thin strips of the Salmon as uniform as you can. Japanese dishes are so beautiful, and precision really is the key. So, take your time and try to make those cuts of Salmon as even and beautiful as possible

You can set the Salmon aside and get working on the Spicy Scallion Sauce next. I would recommend that you prepare the Sauce first and cut the Salmon last. This way you can slice the Salmon and immediately plate it for serving

Making the Spicy Scallion Sauce

This sauce is so delicious, yet it is so easy to make! All you need is a blender and a handful of everyday ingredients and it’s ready at no time at all. The ingredients in the sauce are Jalapenos, Scallions, Garlic, Lime Juice, Rice Wine Vinegar, Sesame Oil, Lime Juice, and Olive Oil

Just throw all the ingredients into the blender and give it a good blitz until smooth. We recommend removing the seeds from the Jalapenos. It will still be spicy, and the seeds aren’t great for the smooth texture we’re after, so just remove them

The Spicy Scallion Sauce is so easy to make, just throw all the ingredients in the blender until smooth!

For the Scallions, only use the green stems and not the white parts closer to the top. This is primarily for color, but the Green Parts are also a little less bitter than the white parts. The liquids of Rice Wine Vinegar, Olive Oil, and Lime Juice should be more than enough to get the whole mixture blended into a smooth sauce

If the sauce is too thick, or not blending, then simply add a drizzle more Olive Oil until the whole thing starts to blend. Once smooth, you can run the sauce through a sieve for a perfectly smooth sauce. This is an optional step and only for presentation purposes. We didn’t sieve the sauce in our photos and it turned out amazing

Salmon Sashimi with Scallion Sauce Plate — Have fun plating the Salmon Sashimi with Scallion Sauce. it’s a beautiful plate of wonderful colors and flavors

Plating your Salmon Sashimi with Scallion Sauce

The final step in preparing this dish is plating. There’s no right or wrong way to plate this dish, so you can get creative with how it looks on the plate. We plated the dish by first adding a few generous spoonful’s of the sauce to the bottom of the plate

Swoosh the plate around a little bit to allow the sauce to relax and spread out to the edges (like how you would a Risotto) and then place the Salmon strips around the plate. Pile the chopped pieces of Salmon Belly into the middle of the plate and then garnish the dish. We used Lime Zest, some freshly chopped Red Chilis and a few more sliced Scallions. It’s now done and ready to enjoy

Recipe Details

Servings

2 people

Prep time

15 minutes

Cooking time

Total time

15 minutes