Fresh salmon combined with cucumber and green apple with savoury bites of crispy salmon skin and garlic chips tied together with tangy yuzu vinaigrette. A refreshing starter to get all your friends talking tastebuds moving.
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Remove salmon skin (but don’t throw away) and dice salmon into approx 1 cm cubes. Set aside for assembly. If it is a warm day, place salmon cubes into the fridge to keep cool.
Preheat oven to 220°C or 400°F, line sheet pan with baking paper. Place salmon skin with the scale side up on the sheet pan. Sprinkle with sea salt.Roast salmon skin in the oven for 8-10 minutes or until golden and crispy. Remove from the oven and set to cool down.
Heat avocado oil in a small fry pan over medium heat. Add sliced garlic and shallow fry. Keep moving garlic slices around to avoid burning. Fry until golden brown which will take 2-3 minutes. Remove from oil and place on paper towel to absorb excess oil.
Finely dice cucumber, green apple and red shallot.
Cut avocado in half and remove stone.
Scoop out avocado flesh into a bowl. Add a squeeze of lime juice and season with a pinch of salt. The lime juice will add flavour but also stop avocado from going brown. Using a fork, mash avocado into a fine consistency.
In a small mixing bowl, stir together yuzu juice, tamari and avocado oil.
Add grated ginger and season with black pepper.
Mix well until combined.
In a large mixing bowl, place salmon cubes, cucumber, apple, red shallot and capers.
Add yuzu vinaigrette and mix well together.
On individual plates, spread avocado mash on the plate.
Scoop salmon sashimi salad mixture into a small ramekin and turn upside down onto the plate. Remove the ramekin.
Scatter crispy salmon skin and garlic chips on top and serve.
Fry Pan Small
Make sure raw salmon fillets are sashimi grade as this is essentially a raw salmon salad. Check with fishmonger if ever unsure.
If you prefer not to have skin, you can buy skinless salmon fillets and omit the crispy salmon skin from the salad.
Yuzu juice can be found bottled at large Japanese or Korean grocery stores. If you can’t find it, replace it with lime juice.
You can also serve this salad on one large plate for sharing versus individual portions. To share use a long rectangular plate, spread avocado mash along the length of the plate and tumble salmon sashimi salad on top. Then scatter crispy salmon skin and garlic chips on top.