May 30, 2018

Sashimi Salad

Sashimi Salad with salmon or tuna is our go-to for cooking classes
because salmon and tuna are the most accessible for the general public
to purchase. You can always cultivate a dish and create it to your liking.

Below is a common base that you can start with.
I typically will start with some type of green whether it be red leaf lettuce,
romaine lettuce, cabbage (green or purple) mustard greens, baby spinach,
watercress or an organic spring mix for mini lettuces and greens.

Add other veggies such as sliced or shredded carrots, pickled radish,
or plain radish, cucumbers slices or shredded, a smaller type of
mushrooms (eg: enoki), a bell pepper for color...

and then to the Salmon or Tuna - make sure that you are purchasing
"Sashimi" grade or "Sushi" grade fish because you want it to be the
freshest but more importantly because you are consuming it in raw form.

A great marinade for the fish and then to ultimately add to the
other veggies will be: 
~ juice of 2 limes (for acidity)
~ 1-2 TBSP of sugar (for sweetness)
~ sriracha mayo (mix sriracha & mayo together) if you enjoy things spicy,
   use extra plain sriracha at the end as well (to you liking)
~ 2 TBSP of soy sauce (for the salt aspect & flavor)
~ 1 TBSP of fish sauce (extract of anchovies) not oyster sauce
~ 1 TBSP of sesame oil (or a little more to your liking)
~ sprinkle of sesame seeds (to your desired amount) (start with 1 teaspoon)

Once your fish is marinating for about 15 minutes you can assemble all
your veggies and then lay the fish on top and mix everything or plate
it to look layered and then mix once you/your guests are ready to eat.

Zestfully,  private party chef Yoon