analitikal

Wednesday, April 23, 2008

shashimi

Ingredients:

1 pound (1/2 kg) de-boned salmon fillet
* sauce
1 cup (21/2 dl) Chinese soy sauce
1/4 cup (1/2 dl) honey
Juice and zest of two limes
1 crushed garlic clove
Coleslaw:
1/2 head of spring cabbage* cup (1 1/2 dl) mayonnaise
1-2 tablespoons shredded ginger
1/3 cup (1 dl) finely chopped coriander and dill (half and half)
Salt and pepper


Method:

Cut the salmon in cubes. Mix all the ingredients for the sashimi sauce. Place the salmon in a bowl and cover with the sauce. Let it marinade for 20-30 minutes.
Slice the spring cabbage thinly. Mix the mayonnaise with the ginger. Season with salt and pepper. Mix the ginger mayonnaise with the spring cabbage. Place the salmon cubes on a plate and top with some of the coleslaw.

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