This salmon sashimi recipe is perfect for when you’re busy or don’t want to spend too much time in the kitchen. Many people think that I spend a lot of time cooking on weekdays, and I always have a packed schedule, so I don’t have much time to mess about in the kitchen. I like quick, healthy recipes during the week, and this salmon sashimi is perfect on hot days as a starter or a main.
How to prepare it
Start with preparing the wasabi mayonnaise. Mix the wasabi and the mayonnaise.
Grate the cucumber in a food processor. Put it in a sieve and squeeze the liquid out of the cucumber by pressing it with a soup ladle. Next, you add the mayonnaise and the pepper and salt.
Slice the salmon very thinly. Dress up the plate with the cucumber salad, salmon and some wasabi mayonnaise. Ready to tuck in! To finish it off, you might want to add some Japanese soya sauce.
Ingredients for 4
500/600 gr. fillet of salmon without skin (well chilled)
For the wasabi mayonnaise
1 tablespoon of mayonnaise
1 teaspoon or, if you like ‘a kick’, a dessert spoon of wasabi
For the salad
salt and pepper
1 tablespoon of yoghurt mayonnaise ( mix mayonnaise and yoghurt (50/50))
To finish off
Add a bit of Soya sauce