Salmon sashimi, umeboshi and argan oil dressing, toasted pumpkin seeds
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Anna Hansen uses ingredients from all over the world to concoct this deliciously simple salmon sashimi sushi recipe. Popular in their native Japan, umeboshi are pickled umi fruits which add a sour kick to the dressing.
First published in 2015
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Ingredients
Metric
Imperial
Salmon and dressing
- 350g of salmon fillet
- 80ml of yuzu juice
- 50ml of argan oil
- 100ml of lime juice
- 100ml of mirin
- 6 umeboshi, destoned and chopped
Toasted pumpkin seeds
- 450g of pumpkin seeds
- 1 1/2 tbsp of flaky sea salt
- 1 tbsp of chilli flakes
- 2 1/2 tbsp of olive oil
SAVE RECIPE
Equipment
- Spice grinder
Method
1
Preheat the oven to 170°C/gas mark 3
2
To prepare the toasted pumpkin seeds, add the salt and chilli flakes to a spice grinder and blitz to make a coarse powder. Combine with the pumpkin seeds and oil in a bowl and mix until combined
- 1 1/2 tbsp of flaky sea salt
- 1 tbsp of chilli flakes
- 450g of pumpkin seeds
- 2 1/2 tbsp of olive oil
3
Spread the seed mix out onto a lined baking tray and toast in the oven for 20 minutes, mixing the seeds halfway through the cooking process
4
Remove from the oven and allow to cool. Store in a warm, dry place until required, or keep in an airtight container for up to 48 hours
5
Meanwhile, prepare the dressing. Whisk together the yuzu, argan oil, lime juice, mirin and chopped umeboshi in a bowl, then store in the fridge until required
- 80ml of yuzu juice
- 50ml of argan oil
- 100ml of lime juice
- 100ml of mirin
- 6 umeboshi, destoned and chopped
6
Slice the salmon into 2-3mm thick strips. Divide evenly onto 4 plates and drizzle liberally with the dressing. Garnish with the toasted seed mix and serve immediately
- 350g of salmon fillet
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