Flashed Salmon
with Wasabi and Avocado
Serves 4
1 tablespoon yuzu juice or fresh lemon juice
1 rounded tablespoon freshly grated wasabi or 1 level tablespoon of wasabi paste
1 pound skinless salmon filet, center-cut, sliced very thinly, sashimi-style
2 ripe avocados, sliced 1/2-inch thick, with lemon juice poured over to prevent
browning
1 teaspoon sesame oil
Maldon sea salt
Freshly ground black pepper
4 oven-proof dishes for flashing and serving
Pre-heat the broiler in your oven to high. In a small bowl, combine yuzu and
wasabi and stir to mix. Shingle the avocado slices on an oven-proof dish and
season with Maldon salt and freshly ground black pepper. Brush yuzu-wasabi
mixture over avocado. Top with salmon slices, lightly brush on sesame oil and
season. Place dishes under broiler until just hot, about 1- 2 minutes. The
salmon will still be rare. Enjoy, being careful of the hot plates.
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Wine Notes:
Setsugetsu Sake
A rich and full sake with a nice saline quality. This pairs very
nicely with the Scallop Yakitori and guest Jasper White's Kobe Beef and
Lobster Tail recipe.
2001 J Vintage Brut
A blend of Chardonnay and Pinot Noir with a touch of Pinot Meunier,
produced 100% from the Russian River Valley. Aromas of citrus, pear and
honeysuckle with a slight nuttiness, creating a nice balance. Pear and
citrus are echoed in flavor, with a spicy hint of gingersnap. Great for
light brunches or elegant dinners, like the Flashed Salmon with Wasabi and
Avocado and the Ahi Tuna Dome.
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>>This recipe appears in
Episode #518.
>>Click here for a printer
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price: $8.99