During these weeks of staying at home, we have been missing sushi and sashimi dinners. We found an amazing sushi-grade salmon fillet and have decided to prepare some sashimi for the first time! Make sure the fish fillet is dry (pat it down with a paper towel) and cut against the grain of the fish meat. Only caveat: a sashimi knife is HIGHLY recommended! Our first try was quite a success :).
Ingredients (2 Servings):
- 250g Wild Salmon Fillet (Sushi Grade)
- Extra-virgin Olive Oil
- Organic Soy Sauce (Gluten-free)
- Dry the salmon fillet with a kitchen towel.
- Holding the tail end firmly, use a sharp knife to make a cut between the flesh and skin in the opposite direction from the tail end.
- Holding the end tightly, continue to cut along the length of the fillet (take care not to cut through the skin). Remove and discard skin.
- Slice the fillet against the grain.
- As a dipping sauce, mix 2/3 of soy sauce with 1/3 of extra-virgin olive oil, but you can use traditional soy sauce if you prefer!