Black sesame salmon sashimi with carrot purée is a healthy, filling and elegant main course that’s perfect for a dinner party. The distinctive saltiness of the salmon is perfect with the lighter and creamy carrot purée.
Recipe by Jacques Erusmus
Black sesame salmon sashimi with carrot purée
- 500g yellow carrots, peeled and roughly chopped
- 25ml canola oil
- 5ml (1 tsp) sesame oil
- 25ml honey
- 50ml soya sauce
- 25ml lemon juice
- 50ml canola oil
- 15ml (1 tbsp) onion sprouts
- 10 – 12 radishes, shaved
- 600g fresh salmon
- 50ml black sesame seeds, toasted
Place the carrots in a saucepan over medium-high heat, cover with water and cook until completely tender, 30 – 45 minutes. Drain and set aside to cool slightly.
Place the carrots in a blender and blitz until smooth, adding a little water if the mixture is too thick.
Add the canola and sesame oils, and blend well.
Rub the purée through a fine sieve and set aside to cool.
Prepare the dressing by combining the honey, soya sauce, lemon juice, oil, sprouts and radishes. Toss well.
Roll the salmon in the toasted sesame seeds and cut into sashimi slices.
Serve the sashimi on the carrot purée and spoon the radish dressing over.