Wasabi Salmon Recipes

Wasabi is a Japanese type of very hot horseradish. Use very sparingly or it'll blow your head off! You can get it in any good deli or a decent supermarket. (Look in the oriental section, it usually comes in a small tube and is a pale green colour, although you can get powdered wasabi).

Salmon is an excellent choice for those of you who haven’t tried raw fish (sashimi) before. Most people have tried smoked salmon which is also uncooked fish. Don’t be squeamish, it really tastes delicious - so go on give it a try, I promise you’ll love it.

Feel free to contact me, I’d love to know what you think.

Ingredients - serves 4

• 1 x 14oz/400g really fresh salmon fillet (I use wild salmon for preference), skinned & boned
• 2oz/50g finely shredded mooli (daikon radish)
• wasabi paste
• Romaine lettuce leaves
• Japanese soy sauce (Tamari)

Method

Place the salmon fillet in the freezer for 10 - 15 minutes to make it easier to slice.
Lay the fillet skin side up with the thick end facing away from you. Using a long, sharp flexible knife, slice the salmon in long thin slices, sliding each slice away from you.

Soak the mooli in a bowl of iced water for 5 minutes then drain well and pat away the excess water.

On a suitably Japanese looking plate (square or rectangle) overlap 3 slices of salmon and arrange 2 more slices at right angles to the first. Garnish with 1 lettuce leaf and some shredded mooli.

At one corner of the plate place a teaspoon of wasabi paste and at the opposite diagonal place a small container of Tamari sauce.

Tip

Don’t worry if you can’t find Tamari, any decent soy sauce will work just as well. (I may say though, that Tamari is gluten-free which is great news for the gluten intolerant amongst us).

Try serving the wasabi salmon recipes with Sake.