Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, December 31, 2018

Salmon Sashimi with Jalapeno

You probably haven’t considered serving salmon sashimi, but you should. It makes any gathering a bit more special, and it comes together very quickly. The key is obviously to buy the freshest salmon you can find, and you want a piece that’s closer to the belly end of the fillet then the tail. Also, have your fishmonger take the skin off for you, a quarter pound will be plenty for two to three people.

With a long sharp knife, slice the entire piece in half along the spine, then into 1/8” to ¼” thick slices. For the jalapeno, slice the thinnest slices possible from the center of the pepper. I also like to serve them with a little sauce, either puddled on the plate or on the side. For that, simple stir some freshly grated ginger into some soy sauce.

To serve, gently place a single slice of jalapeno on each piece of salmon. If you’re adverse to jalapeno, you can also layer the salmon in a small dish with a splash of your very best extra virgin olive oil and some flakey salt. No need for soy sauce in this case.

Happy 2019!

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