Sashimi on Baltic Salmon with Coleslaw

Tina NordströmS03E01Sashimi

Jun 8

Written By Lisa Lauritzen

INGREDIENTS:

Number of servings

Servings: 4

Main

1 pound (½ kg) de-boned salmon fillet

Sashimi sauce

1 cup (21/2 dl) Chinese soy sauce

¼ cup (½ dl) honey

Juice and zest of two limes

1 crushed garlic clove

Coleslaw

½ head of spring cabbage

½ cup (1 ½ dl) mayonnaise

1-2 tablespoons shredded ginger

⅓ cup (1 dl) finely chopped coriander and dill (half and half)

Salt and pepper

PREPARATION:

Cut the salmon into 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.

Wine and Drinks

Tina’s sashimi is not quite as lean as the ones we get in a sushi-restaurant. It holds a bigger variety of flavours and needs fuller drinks than sushi normally requires.

Economy: Light beer.

Mid-range: Sparkling wine from Burgundy or Alsace in France.

Gourmet: Champagne, France.

sashimisalmoncoleslaw

Lisa Lauritzen