We’re taking a break from the forced mushroom march at FOTL to enjoy a stellar lunch of silver salmon sashimi. I caught an immature silver and decided it would be put to better use raw. Normally I toss the younguns back, but this one was bleeding profusely from what looked like a mortal hook-wound, so I added it to the punch-card.
1 cup sushi rice
rice vinegar to taste
1 small salmon fillet, deboned
pinch or two of fresh ginger, minced
pinch or two of toasted sesame seeds
pinch or two of chives, chopped
pinch or two of cilantro, chopped (optional)
1/4 cup soy sauce
ponzu sauce (or make your own: 2 tbsp soy sauce plus 2 tsp fresh lime, lemon, or orange juice, or combination)
1 tbsp vegetable oil
2 tbsp sesame oil
Make the sushi rice. While it’s cooking, wrap your salmon fillet and place in freezer for five minutes. Prepare minced ginger, chopped chives and cilantro, and ponzu sauce (if necessary). Remove salmon from freezer and using very sharp fillet knife, slice into sashimi strips, cutting in one direction (no sawing). Season rice with vinegar, wet hands, and form two hockey puck-sized patties, and set aside on plates. Place salmon strips in bowl with soy sauce. In small saucepan, heat oils until smoking. Drain salmon and pile on top of rice patties. Sprinkle with ginger and chives. Spoon a tablespoon or so of hot oil over salmon to sear it. Spoon a tablespoon or so of ponzu sauce over salmon. Garnish with cilantro and sesame seeds. Serves 2, with rice to spare.