Black sesame salmon sashimi with carrot purée

March 14, 2014 (Last Updated: January 11, 2019)
Black sesame salmon sashimi with carrot purée recipe

Black sesame salmon sashimi with carrot purée is a healthy, filling and elegant main course that’s perfect for a dinner party. The distinctive saltiness of the salmon is perfect with the lighter and creamy carrot purée.

Recipe by Jacques Erusmus

Black sesame salmon sashimi with carrot purée

Serves: 6
Cooking Time: 50 minutes

Ingredients

  • 500g yellow carrots, peeled and roughly chopped
  • 25ml canola oil
  • 5ml (1 tsp) sesame oil
  • 25ml honey
  • 50ml soya sauce
  • 25ml lemon juice
  • 50ml canola oil
  • 15ml (1 tbsp) onion sprouts
  • 10 – 12 radishes, shaved
  • 600g fresh salmon
  • 50ml black sesame seeds, toasted

Instructions

1

Place the carrots in a saucepan over medium-high heat, cover with water and cook until completely tender, 30 – 45 minutes. Drain and set aside to cool slightly.

2

Place the carrots in a blender and blitz until smooth, adding a little water if the mixture is too thick.

3

Add the canola and sesame oils, and blend well.

4

Rub the purée through a fine sieve and set aside to cool.

5

Prepare the dressing by combining the honey, soya sauce, lemon juice, oil, sprouts and radishes. Toss well.

6

Roll the salmon in the toasted sesame seeds and cut into sashimi slices.

7

Serve the sashimi on the carrot purée and spoon the radish dressing over.


 

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