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August 2008 Issue
King Salmon Sashimi
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

Having just returned from a trip to Alaska, I thought the following recipe would be fitting. Unfortunately, only one member of our party, David Kerrey, caught a Kenai king salmon this year. Now I will call him Kenai King David.

There are many ways to prepare salmon and this has become my favorite way to eat king salmon. Often found in Japanese restaurants, salmon sashimi has become a favorite with many.

There is no cooking involved, and thus this method is the simplest way to prepare salmon. I think the biggest factor in how this dish turns out is to select a good piece of king salmon. Wild caught salmon is by far the best choice. Farmed salmon will produce an inferior end result. If the salmon is fresh, so much the better, but frozen, wild Alaskan salmon is much better than you might expect. And, in fact, if the fish has been frozen while fresh, it will be sushi grade and there will be no danger of parasites in the flesh of the fish, often a concern with prospective sushi eaters.

Now, on to the recipe! Be well, and good eating!

 

King Salmon Sashimi

Of course, the origin of contemporary sashimi is Japanese. This dish has become a favorite with many Americans. In fact, while in Alaska this year and last, our group tried fresh cooked salmon and fresh raw salmon. Everyone preferred the raw salmon. It tasted better, and was easier to eat. The sensation of eating raw salmon dipped in soy sauce creates a sparkle in the mouth. Wasabi adds another level of sensation.

Preparation could not be simpler. Most of the preparation is in the slicing of the fish. It is best to slice the fish across the grain in pieces that are bite sized, about 1/8 inch thick and about 1 to 2 inches in length. If you have a few odd shaped slices, my advice is to eat them before serving. However, you may choose to cut the fish in a shape like french fried potatoes instead. This would be perfectly acceptable, and if it helps the appearance of your plating, go for it. Slicing may be easier when using frozen fish that is partially thawed.

Basically, you want edible sized pieces without the skin. If it is easier for you to remove the skin before slicing, use a sharp knife to do so. Removing the dark flesh is optional, but does help the appearance of the final dish.

  • 1 lb. salmon fillet
  • 1 tsp. wasabi powder (optional)
  • 1/4 cup soy sauce (Yamasa preferred)
This is really simple and simple is best. Slice the fish across the grain in bite sized pieces. Arrange on a plate and serve with dipping bowls of soy sauce with or without wasabi added. Serve the slices of salmon according to your tastes in plating. I like to place the salmon slices on top of lettuce leaves and arrange lemon wedges around the edge for appearance.

You may serve this dish with chopsticks or forks. I prefer to eat it with the fingers. Any way you slice it, this is by far the best way to eat fresh or fresh frozen king salmon.

Try it and enjoy!

  • Yields: 2 servings
  • Preparation Time: 20 minutes
 



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