I haven’t been blogging much lately.
That’s because I had foot surgery a couple of weeks ago, so I haven’t been *doing* much worth blogging about. I was lucky enough that my mom and dad were able to stay and take care of me for a couple of weeks after the surgery. Mom did all the cooking and cleaning, and Dad was on entertainment detail with the kids. I was basically on vacation. You’d think I’d have had plenty of time to be creative, but even my “sewing” foot was out of commission. So I just took a break and did a lot of reading. When my parents left it was quite a shock.
Since they’ve been gone, I’ve been managing to get the kids out the door in the morning, get food on the table, and get the wash done. So, all-in-all, I’m quite proud of myself. Therefore, on date night, I decided to give myself the night off and treat us to some homemade sashimi. Sashimi is a Japanese delicacy. It consists of very fresh raw meat—most commonly fish—sliced into thin pieces.What could be simpler? Right? Raw fish. You slice it. You eat it.
I have made sushi before…
… and it took me most of one afternoon. Sushi is usually made with fresh fish but it also includes vinegared sushi rice and seaweed and other ingredients. This time I wasn’t going to do anything that involved. I was going to do raw fish. Period. Sliced.
Hubby was wonderful—he went to the fresh fish store with my detailed shopping list and got exactly what I needed. But then something happened. Somewhere between the conception of the evening and the actual evening, the easy sashimi evening got more complicated. In my usual fashion, I made a Project (capital P) out of it: Seared sashimi night. We had sesame-crusted seared salmon sashimi, lemon pepper seared tuna sashimi, and nori-wrapped seared scallop sashimi. We pigged out. I’ll admit it. It was delicious and I’ll be posting each of the recipes separately. First up is the sesame-crusted seared salmon sashimi.
And, to all my neighbors who’ve got much flavor, this is how we do it.
Sprinkle toasted sesame seeds on your sushi-grade salmon and press them down lightly to make them stick.
Heat a bit of olive or coconut oil in a pan. Sear the filet briefly (ca. 1 1/2 min per side). Turn carefully.
Either chill for an hour in the refrigerator or serve lukewarm. When ready to serve, cut into thin slices (ca. 5 mm or 1/4 inch). The fish will slice more cleanly if it is well chilled. (As you can see, mine wasn’t thoroughly chilled, so it “frayed” a bit around the edges.) Once you slice your sashimi, you should eat it immediately.
I served this with a salad tossed with a Japanese-influenced salad dressing. It complemented the sashimi remarkably well.
A word about sushi fish safety
If you are going to eat raw fish, you need to have absolutely fresh, sushi-grade fish from a reliable fishmonger. Never use frozen fish. Fresh sushi-grade fish will keep in the refrigerator (+2 Â°C or 35 Â°F) but should be consumed within two days.
Buying salmon for sushi or sashimi
When buying salmon for sushi or sashimi, ask for sushi-grade fresh skinless salmon filet or fillet royal.
- 200 g. (7 oz.) sushi-grade salmon (fresh skinless salmon filet or fillet royal)
- Toasted sesame seeds
- 3 Tbsp. coconut oil or olive oil
- Rinse and pat the salmon dry with a paper towel. Sprinkle with sesame seeds.
- Heat a bit of olive or coconut oil in a pan. Sear the filet briefly (ca. 1 1/2 min per side). Turn carefully. The edges should be seared, but the inside should remain raw. Remove from pan.
- Either chill for an hour in the refrigerator or serve lukewarm. When ready to serve, cut into thin slices (ca. 5 mm or 1/4 inch). The fish will slice more cleanly if it is well chilled. Once you slice your sashimi, you should eat it immediately.
- This will serve 2 as an appetizer or along with other sushi or sashimi as part of a main meal.
- Tip: serve with soy sauce or coconut aminos, wasabi (Japanese horseradish mustard), and pickled ginger.