• 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

    Serves: 6
    Cooking Time: 50 minutes

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    Place the carrots in a blender and blitz until smooth, adding a little water if the mixture is too thick.

    3

    Add the canola and sesame oils, and blend well.

    4

    Rub the purée through a fine sieve and set aside to cool.

    5

    Prepare the dressing by combining the honey, soya sauce, lemon juice, oil, sprouts and radishes. Toss well.

    6

    Roll the salmon in the toasted sesame seeds and cut into sashimi slices.

    7

    Serve the sashimi on the carrot purée and spoon the radish dressing over.


     

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