Salmon sashimi, cucumber, tomato, ginger, almond and yogurt

Name: Salmon sashimi, cucumber, tomato, ginger, almond and yogurt
Ingredients: 1 small handful salad leaves (I used wild rocket/arugula); 2 tsp extra virgin olive oil; 1 small handful salad leaves (I used wild rocket/arugula); 1 small handful salad leaves (I used wild rocket/arugula); 4 tbsp mirin (or use 2 tbsp runny honey dissolved in 2 tbsp warm water); 700 g (1 lb. 1 oz.) very fresh salmon loin (the thickest part), skin and bones removed; 4 tbsp mirin (or use 2 tbsp runny honey dissolved in 2 tbsp warm water); 4 tbsp mirin (or use 2 tbsp runny honey dissolved in 2 tbsp warm water); cress or micro-greens, for garnish (I used baby red-veined sorrel); cress or micro-greens, for garnish (I used baby red-veined sorrel); 20 g (¾ oz./¼ cup) flaked almonds, toasted; cress or micro-greens, for garnish (I used baby red-veined sorrel); 16 cherry tomatoes, halved; 1 cucumber, peeled, halved lengthways and deseeded; 1 tsp wasabi paste (or use creamed horseradish or mustard paste); 1 tsp wasabi paste (or use creamed horseradish or mustard paste); 4 tbsp soy sauce; 4 tbsp Greek-style plain yogurt; 2 tsp finely chopped or grated ginger; 3 tbsp lemon juice; 1 tsp wasabi paste (or use creamed horseradish or mustard paste); 2 tsp finely chopped or grated ginger

Preparation info

For
4
as a main course as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Rather like a generous sashimi assembly, this refreshing dish works a treat after a bowl of miso soup or tomato gazpacho. It can be made from most fish, but the oiliness of salmon works especially well with the cucumber. Other fish worth trying are halibut, bream (larger ones), tuna and cod, as well as scallops.

Ingredients

1 cucumber, peeled, halved lengthways and deseeded
16 cherry tomatoes, halved
3 tbsp lemon juic

Fish course
Starter
Pescatarian

Method

Slice the cucumber 5 mm (¼ in.) thick crossways. Mix with the tomato halves, lemon juice, three quarters of the ginger and ½ t