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