Culinary Art Studio Karinary Art 2021.December
Ingredients
| Salmon (for sashimi) |
150g or more ... Soak in Brine Solution for about 1 hour. |
Brine Solution
| Salt |
1 tbsp |
| Sugar |
2 tsp |
| Water |
200ml |
Seasoning
| Extra virgin olive oil |
1 tbsp |
| Pepper |
A pinch |
Salad Vegetables
| Chrysanthemum greens, radishes, celery, dill, etc. |
Julienned lemon zest |
Dressing
| White balsamic vinegar |
2 tsp |
| Extra virgin olive oil |
2 tbsp |
| Salt & pepper |
To taste |
Sauce
| Store-bought basil sauce, basil sauce + plain yogurt |
|
Instructions
- Pat dry the salmon after soaking in the brine solution. Place it in a high-density plastic bag (e.g., Ziploc), add extra virgin olive oil and pepper, and vacuum-seal the bag.
- Boil 500ml of water in a heavy pot, remove from heat, and add 700ml of water to maintain the temperature below 50°C. Place the salmon in the pot, cover, and keep warm for 1 hour.
- After warming, remove the bagged salmon and refrigerate.
- Slice the salmon and plate it with dressed salad vegetables. Serve with two types of sauce: basil sauce and basil-yogurt sauce.
