seafood｜seasonal vegetables｜spring｜サーモンの漬、芹(せり)と独活(うど)のサラダ
Marinated Salmon with Japanese Parsley and Udo Salad
Culinary Art Kitchen 2023.March
Ingredients
| Salmon sashimi | Fillet ~60g ... Lightly salt all over, leave for 10 minutes, and pat dry. |
Marinade
| Soy sauce | 2 teaspoons |
| Mirin (boiled to remove alcohol) | 1 teaspoon |
| Vinegar | 1 teaspoon |
| Ginger juice | 1/2 teaspoon |
| White sesame oil | 1 tablespoon |
| Ground white sesame | 1/2 tablespoon |
Garnish
| Udo (wild Japanese asparagus) | 12cm ... Peel thickly, cut into 3cm batons, and soak in vinegar water for 10 minutes to remove bitterness. |
| Seri (Japanese parsley) | 1/3 bunch (as needed) ... Cut into 3cm lengths. |
Instructions
- Pat dry the salmon and marinate in the Marinade for about 30 minutes.
- Combine the marinated salmon with the pat-dried udo and seri, and mix gently.