Want to serve something healthy and refreshing at your next get together? Here is a super cool idea! This recipe is so simple and presents beautifully. You can prep it ahead and plate it just before your guests arrive. It is healthy and low in calories so it won’t have your guests leaving feeling overstuffed!
Salmon Sashimi Spoons! Purchase sushi grade salmon at your local fish market. Ours is Pier 46 Seafood and they have a fabulous selection of salmon and ahi tuna for you to explore. You can even have them skin the fish for you, taking away one task and making preparation even simpler!
I have a great marinade mixture that you can customize to your liking. It works well with any sushi grade fish such as hamachi (yellow tail), salmon or tuna. You can make the marinade ahead of time and keep it refrigerated until you are ready to “cook” your fish. You can also prep the fish ahead by slicing it into thin strips and cutting them into bite sized pieces, about the size of a sushi serving. (Keep it well chilled – I store it in a ziptop bag placed in a glass dish with ice on top) About an hour before serving (or as little as 15 minutes and up to 6 hours) you submerge the fish pieces into the marinade and chill. The longer you marinate the fish, the more it “cooks” and the firmer it gets. Depending on your preference, you can be the judge on how long you want it to marinate.
When you’re ready to serve, plate each bite sized piece onto a serving spoon and garnish with a kiwi slice. Before you know it, your guests will be slurping up every last bite!
Salmon Sashimi Spoons
Serves 8
- 1 lb. fresh sushi grade salmon, skinned
- 3 kiwi fruit (skinned, cut in half lengthwise and thinly sliced)
- 1/4 cup lemon juice
- 1/2 cup seasoned rice vinegar
- 3 tablespoons light soy sauce
- 1 tablespoon Sriracha chile sauce
- 1/2 cup sweet Thai chili sauce
- 3 tablespoons minced scallions
- Slice fish into bite sized strips (about the size of a piece of sushi). Seal in a ziptop bag and set in a glass dish with ice on top. Refrigerate until ready to marinate.
- Mix marinade ingredients in a bowl; cover and chill until ready to use.
- About an hour before serving (or as little as 15 minutes and up to 6 hours) add the salmon to the marinade and chill. When ready to serve, plate one piece of salmon on each serving spoon and top with a slice of kiwi.
- You can adjust the heat of the marinade by altering the amount of Sriracha and sweet Thai chili sauce that you use. Start with 2 teaspoons Sriracha and add more to taste. If it’s too hot, then just add more sweet Thai chili sauce. It’s simple to correct!
- The longer you marinate the fish, the more it “cooks” and the firmer it gets.
(click here) for printable recipe