Name: Salmon sashimi, cucumber, tomato, ginger, almond and yogurt
Yield: For 4 as a main course or 6 as a starter
Ingredients: cress or micro-greens, for garnish (I used baby red-veined sorrel); 1 small handful salad leaves (I used wild rocket/arugula); 20 g (¾ oz./¼ cup) flaked almonds, toasted; 2 tsp extra virgin olive oil; 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 Greek-style plain yogurt; 1 tsp wasabi paste (or use creamed horseradish or mustard paste); 4 tbsp soy sauce; 2 tsp finely chopped or grated ginger; 3 tbsp lemon juice; 16 cherry tomatoes, halved; 1 cucumber, peeled, halved lengthways and deseeded

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.