Recipe #1: Salmon Sashimi with Ponzu Sauce Difficulty: 1/5 Cooking time: up to 10 minutes The best way to appreciate the taste and quality of salmon is to taste the fish fresh, uncooked. When you eat our Atlantic salmon, you will not be indifferent to its fresh, rich and natural taste. This first recipe in our album will be extremely simple and will require a minimum of ingredients: - 1 portion of 150g or 200g Atlantic salmon fillet; - 2 spoons of soy sauce; - 1/2 teaspoon of freshly squeezed orange juice - 1 teaspoon of lemon juice - Wasabi (optional, if you want spiciness); - Chopped Jalapeno peppers can also be used instead of Wasabi; - For decoration of greens or radishes. Preparation: Cut a half-cooled portion of Atlantic salmon fillet into larger pieces lengthwise, from the shortest edge to the shortest edge, we will get salmon sashimi. To prepare the sauce, you will need: pour the soy sauce into a bowl and squeeze a little fresh orange juice and 1 teaspoon of lemon juice into it. After mixing everything, it can be poured over cut pieces of Atlantic salmon (Sashimi), or served next to soak. For a more spicy taste, we suggest putting wasabi on the salmon sashimi, or for a more unusual taste, chopped jalapeno peppers.
Salmon Sashimi with Ponzu Sauce
Recipe #1: Salmon Sashimi with Ponzu Sauce Difficulty: 1/5 Cooking time: up to 10 minutes The best way to appreciate the taste and quality of salmon is to taste the fish fresh, uncooked. When you eat our Atlantic salmon, you will not be indifferent to its fresh, rich and natural taste. This first recipe in our album will be extremely simple and will require a minimum of ingredients: - 1 portion of 150g or 200g Atlantic salmon fillet; - 2 spoons of soy sauce; - 1/2 teaspoon of freshly squeezed orange juice - 1 teaspoon of lemon juice - Wasabi (optional, if you want spiciness); - Chopped Jalapeno peppers can also be used instead of Wasabi; - For decoration of greens or radishes. Preparation: Cut a half-cooled portion of Atlantic salmon fillet into larger pieces lengthwise, from the shortest edge to the shortest edge, we will get salmon sashimi. To prepare the sauce, you will need: pour the soy sauce into a bowl and squeeze a little fresh orange juice and 1 teaspoon of lemon juice into it. After mixing everything, it can be poured over cut pieces of Atlantic salmon (Sashimi), or served next to soak. For a more spicy taste, we suggest putting wasabi on the salmon sashimi, or for a more unusual taste, chopped jalapeno peppers.Related Posts
Leche de tigre sauce for white fish ceviche
Leche de Tigre "Tiger's Milk" Peruvian Sauce adapted for Hiramasa Ceviche This Leche de Tigre recipe is adapted for Hiramasa (yellowtail kingfish): clean, aromatic, vibrant, yet balanced. Perfect for ceviche or as a dressing just before serving. Equipment for easy preparation: high-power blender, fine-mesh sieve, citrus press. Ingredients (blend all in a blender) Ingredients Quantity (for 700g fish fillet) Notes Chilled Hiramasa fish juices 100 ml Obtained by opening the vacuum packaging. All liquid is used for the sauce. Trimmings can also be used. Freshly squeezed lime juice 90 ml Cut limes in half and remove the white central pith to avoid bitterness. White onion 60 g Roughly chopped (traditional choice for the sauce). Cilantro stems 10–12 sprig stems Yes, specifically the stems are used for blending. Wash well, use more stems than leaves. Celery 25 g Adds freshness. Red chili pepper 10–15 g Desseeded if you prefer milder spice. Garlic 1-2 smaller cloves Hiramasa fish doesn't require much garlic. Ginger (optional, but recommended) 8–10 g Peeled, thinly sliced. Ice cubes 5–6 pcs. (approx. 120 g) Helps emulsify the sauce and mellows the acidity (does not "dilute," but balances). Sea salt or other salt of choice 6–10 g (to taste) Add gradually. Neutral oil (optional) ½ tsp. Grapeseed or sunflower. Preparation steps 1) Prepare the lime juice Peel the limes down to the flesh – remove all white pith. Squeeze gently (without vigorous "mashing") to avoid bitterness. Strain the juice and keep chilled. 2) Prepare the fish juices Use only very fresh fish or our sashimi-grade and Ikejime certified Hiramasa fillet. Collect liquid from trimmings/bones/collar (can be lightly squeezed), or if using our product, collect the juices accumulated in the vacuum pack. Keep chilled (in the refrigerator) until serving. 3) Blending Add to blender: fish juices, lime juice, onion, celery, cilantro stems, chili, garlic, ginger (if using), ice. Blend for 10–15 seconds. Do not overblend until frothy, to avoid bitterness. 4) Seasoning and straining Add salt gradually; you can blend for another 2–3 seconds. Strain the prepared sauce through a fine-mesh sieve, pressing lightly with a spoon through the sieve. If you choose to add oil, this is the time to mix in ½ tsp. neutral oil. How to use with 700g hiramasa Cut the fish into cubes or slices. Lightly salt. Pour Leche de Tigre only just before serving. Marinating time: 30–60 seconds (Hiramasa is delicate – no longer needed). Taste check: the sauce should be cold, aromatic, "milky" (from the emulsion), acidic but not sharply "biting."
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Why choose salmon raised in the fjords of Norway?
Norwegian salmon and trout – antibiotic-free, sustainably farmed in fjord waters. Full of omega-3 and natural flavor. Discover the Fjord Sales range.
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Refreshing salmon and mango tartare recipe
Tartar with mango and avocado For the recipe you will need: 1 piece of well-ripened avocado 1 piece of well-ripened mango 200g of salted salmon black pepper, red peppercorns and leek sprouts We produce Salmon tartare, two servings We cut everything into pieces, take a pastry ring or a bowl and layer them, the first layer - avocado, the second - mango, the third - salmon, we will decorate with mango slices, ground black pepper, red peppercorns and leek sprouts or other favorite greens, delicious
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