Wild Caught Atlantic Salmon Sashimi with Cucumber Seaweed Salad
Recipe By Chef Jason Harley of OGKITCHEN.com
Ingredients
1 pound Wild-Caught Atlantic Salmon, sliced paper thin
For Ponzu Chili Sauce:
1 cup soy sauce
1 lemon squeezed
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 tablespoons chopped scallions
2 tablespoons chilli sauce
1 gram clear distillate, 94 percent
Cucumber Seaweed Salad:
3 small Persian cucumbers, sliced paper thin
1/8 cup seaweed salad (mixed seaweed with oil and chili)
2 tablespoons white vinegar
2 tablespoons red pepper diced fine
1 teaspoon sesame oil
1 tablespoon black sesame seeds
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