Sashimi Salad

The first assignment in the food-writing course yesterday was to write a recipe for an omelette. My initial gun-ho attempt, which excluded the rudimentary components of most recipes; serving size, recipe title and key ingredients illustrates how a relatively simple task in the hands of the uninitiated can end in tears. I consoled myself by acknowledging I was not alone, most of my classmates had also failed to include vital information, however an interesting discussion ensued regarding what a recipe was and what it’s essential purpose should be.

The general consensus was that a recipe should provide a set of directions, with a list of ingredients for making or preparing something, it should also be comprehensive enough so that everyone be able to follow it regardless of their ability in the kitchen. From a personal standpoint my criteria for assessing the worth of a recipe are; how easy/time consuming is it, how bad is it for me, how easy is it to source ingredients and most importantly does it scream ‘COOK ME’ when I look at the accompanying picture

The following recipe for salmon sashimi salad, which made its glorious appearance in GourmetTraveller, appealed on a variety of different levels. Seductively splayed on its glossy pages, food porn at it’s finest, the bright colored salmon and the healthy insinuation made by the inclusion of the salad leaves instantly captivated me. After a winter spent gorging on too much red meat and carbohydrates it appealed to my more virtuous side.

It also provided the perfect opportunity to head down to Saki a new Japanese restaurant/deli located on the periphery of Smithfields. A deceptively modest entrance belies the multitude of goodies on offer once inside. The eclectic and wide selection of Japanese groceries meant that I secured the majority of ingredients in one foul swoop affording me time to check out the cavernous dining room located in the basement, which I’m sure to review shortly. The most crucial ingredient I left till last. The quality and freshness of the fish is vital to the success of the dish, anything smelling remotely fishy should be discounted immediately. For these reasons I always schlep to Steve Hatt, one of the best fishmongers in London.

Salmon Sashimi Salad
Serves 4

200g sashimi-grade salmon, thinly sliced
250g red cherry tomatoes
1 Lebanese cucumber, halved, seeded and cut into batons
350g daikon (Japanese radish)
100gm mixed salad greens
1 bunch of chives, thinly sliced
Salmon Roe to serve

Japanese Salad Dressing
50ml Japanese rice wine vinegar
1 ½ tbsp dark soy sauce
¼ large onion, coarsely grated
½ clove of garlic, finely grated
3 tsp lemon juice
3 tsp mirin

1 For dressing, whisk ingredients in a bowl until combined, season with salt and pepper. Makes about 150ml. Add salmon to dressing and marinade for 5 minutes.
2 Combine tomatos, cucumber, daikon, salad greens, and chives in a bowl, add salmon and toss to combine, divide among serving plates, then drizzle with dressing. Scatter with salmon roe and serve immediately.

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