Salmon Carpaccio

Salmon Carpaccio with sesame ginger sauce, a delightful fusion of flavors in this elegant dish featuring thinly sliced sashimi-grade salmon drizzled with a zesty sesame ginger sauce.

Course Appetizer

Cuisine Asian Fusion, Japanese

Keyword salmon carpaccio, salmon sashimi recipe, sesame ginger salmon

Prep Time 5

Total Time 5

Servings

Calories 275kcal

Ingredients

1/4 lbs Salmon sashimi grade
2-3 Slices Ginger
1/2 Stalk Green Onions
2 tbsp Bonito Flakes can sub with 1/8 tsp of hondashi
2 tbsp Soy Sauce
2 tsp Toasted Sesame Oil
1 1/2 tsp Yuzu can replace with lemon juice
1 tsp Toasted Sesame Seeds

Instructions

Gather all the ingredients.
In a mixing bowl, combine soy sauce and bonito flakes. Let it steep for at least 5 minutes. Note - if using hondashi, just mix into soy sauce.
In the meantime, slice green onion and ginger into matchsticks and set aside.
Pat dry the salmon block with a paper towel. Finely slice salmon into 1/4 inch thickness and lay down slices onto a serving plate as shown below.
On top of each salmon slice, place 1-2 matchsticks of green onion and ginger. Sprinkle on toasted sesame seeds and keep in fridge until ready to serve.
Strain out any excess soy sauce from the bonito flakes using a strainer and discard the flakes. Combine sesame oil and yuzu in a mixing bowl. Just before serving, mix the sauce and drizzle it on top.

Video

Nutrition