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japanese food

KTLA - St. Patricks Day: Salmon Sashimi with Grapefruit-Miso Vinaigrette and Guacamole Sorbet

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KTLA - St. Patricks Day: Salmon Sashimi with Grapefruit-Miso Vinaigrette and Guacamole Sorbet

Photo Mar 10, 10 45 02 AM.jpg

Time: 30 Mins

Servings: 4

Brik Spin

Chef: Amar Santana

Restaurant: Broadway by Amar Santana

Dish: Japanese Hamachi Sashimi

Ingredients

SALMON SASHIMI

½ pound     fresh salmon

   

GRAPEFRUIT-MISO VINAIGRETTE

½ cup        fresh grapefruit juice

1 Tbls         fresh lime juice

¼ cup        rice wine vinegar 

3 Tbls        sesame oil

2 Tbls        red miso paste

2 Tbls        sugar

½ cup        canola oil

¼ tsp         xanthan gum

 

GUACAMOLE SORBET

1 whole        avocado

½ cup          water 

1 Tbls           agave syrup (or corn syrup)

1 Tbls           fresh lime juice

½ tsp           chopped cilantro

¼ tsp            jalapeño

½ tsp            salt

¼ tsp            fresh cracked black pepper

 

 Method 

  • Freeze Salmon for 7 days prior to eating it raw. Then thaw it out for 24 hrs in the refrigerator

  • To make the guacamole sorbet, place all the ingredients in the blender & puree till smooth about 30 seconds. Place in a container and freeze for 4 hrs

  • To make the vinaigrette, place all the ingredients in the blender & puree till smooth about 30 seconds. Place in a container & refrigerate

  • To make plate the dish, take a round white plate, lay the vinaigrette in the center, slice the salmon sashimi ¼ inch thick & lay them down on the sauce.

  • Take a spoon full of the guacamole sorbet & place on top of sashimi, sprinkle the sesame seeds around the plate along with the cilantro sprigs, panko bread crumbs & wasabi tobiko

 

  Bon Appétit & Enjoy

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