Salmon Sashimi with Pickled Onions

Name: Salmon Sashimi with Pickled Onions
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chives, chopped, for garnish; 59 milliliters peeled and chopped fresh ginger; 2 Tbsps granulated sugar; 2 Tbsps grapeseed oil; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 118 milliliters panko bread crumbs; 2 mediums red onions, peeled and thinly sliced; 59 milliliters red wine vinegar; 118 milliliters rice wine vinegar; 680 grams salmon fillets; 6 servings Salt and freshly ground black pepper; 1 Tbsp wasabi paste; 59 milliliters water; 118 milliliters white balsamic vinegar

Salmon Sashimi with Pickled Onions might be just the main course you are searching for. One serving contains 280 calories, 24g of protein, and 12g of fat. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, ground ginger, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.

Instructions

In a saute pan, over high heat, add the sugar, onions and water, and cook until the sugar has dissolved. Reduce the heat to medium, add the ginger, salt, balsamic, and red and rice wine vinegars. Cook until the liquid has reduced by 80 percent (1/4 cup), about 20 to 30 minutes.

Ingredients you will need

Rice Wine

Ginger

Onion

Sugar

Water

Salt

Equipment you will use

Frying Pan

Remove from the heat to a bowl and stir in the wasabi paste. Refrigerate for 1 to 2 hours, allowing flavors to combine.

Ingredients you will need

Wasabi Paste

Equipment you will use

Bowl

Put the salmon on a flat surface, and drizzle with grapeseed oil.

Ingredients you will need

Grape Seed Oil

Salmon

Combine the ginger, panko, and salt and pepper, to taste, in a small bowl. Generously sprinkle the tops of the salmon with the panko crust, spreading evenly.

Ingredients you will need

Salt And Pepper

Ginger

Salmon

Crust

Panko

Equipment you will use

Bowl

Add the remaining grapeseed oil to a large saute pan and when smoking, put the salmon into pan, crusted side down. Turn the heat off and allow the crust to brown, 1 to 2 minutes.

Ingredients you will need

Grape Seed Oil

Salmon

Crust

Equipment you will use

Frying Pan

Remove the salmon from the pan to a cutting board.

Ingredients you will need

Salmon

Equipment you will use

Cutting Board

Frying Pan

With a sharp knife, slice the salmon from top to bottom on a bias, 20 degree angle, then portion pickled onion onto serving plates. Top with sliced salmon and garnish with chives.

Ingredients you will need

Pickled Onion

Chives

Salmon

Equipment you will use

Knife

Equipment

Ingredients

Servings:

2Tbsps

chives, chopped, for garnish 59milliliters

peeled and chopped fresh ginger 2Tbsps

granulated sugar 2Tbsps

grapeseed oil 1teaspoon

ground ginger 1teaspoon

kosher salt 118milliliters

panko bread crumbs 2mediums

red onions, peeled and thinly sliced 59milliliters

red wine vinegar 118milliliters

rice wine vinegar 680grams

salmon fillets 6servings

Salt and freshly ground black pepper 1Tbsp

wasabi paste 59milliliters

water 118milliliters

white balsamic vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.