serves 2 as
appetizer
1 6
ounce block sashimi grade salmon - no skimping!!
lemon juice
3 large radishes, root end trimmed, sliced very thinly on a mandoline or Japanese Ceramic slicer
(one of my favorite $25
kitchen tools)
daikon radish sprouts (also available at Tensuke or another Asian market)
Luna Olivo Mission Oil
Sea salt
Pepper
lemon juice
3 large radishes, root end trimmed, sliced very thinly on a mandoline or Japanese Ceramic slicer
(one of my favorite $25
kitchen tools)daikon radish sprouts (also available at Tensuke or another Asian market)
Luna Olivo Mission Oil
Sea salt
Pepper
Slice
the salmon with a very sharp knife, begin with the bottom of the blade (at
about a 45 degree angle) at the corner of salmon block closest to you and slice
in one continuous motion, through to the cutting board, bring the entire blade
to the board. If desired, squeeze a tiny bit of lemon juice over the
fish. Arrange the slices on a plate, alternating with radishes.
Drizzle with the extra virgin olive oil, sprinkle with salt and just a tiny bit
of pepper. Place the sprouts in a small bowl and drizzle with a tiny bit
of lemon juice and olive oil. Add a little salt and toss to coat.
Add as garnish. We had this as an appetizer last night with a little sake
in frozen shot glasses. The perfect spring starter or light lunch on a
nice warm day.
No comments:
Post a Comment