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.
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.