In Los Angeles there’s a magical place called Mitsuwa Market, and at Mitsuwa Market there is this wondrous thing known as Sashimi Grade Fish. This fish is so fresh that it’s allowed to be eaten raw and has passed the USDA’s painstaking investigations into freshness. Every sushi article you’ve read on Eating in Bed was made possible by Mitsuwa Markets fish section, I’ve done this several times and have never had any food born illness. YES, I’m trying to put you at ease and inspire you to make your own sushi and sashimi. And as it’s Health Month here at Eating in Bed, what could be better than raw salmon with its protein density and healthy surplus of Omega-3 Fatty Acids. If at all buy the wild salmon because it has lower mercury levels.
Now about the food, this is a really light and simple dish, you could do it as an appetizer but it was my entree last night. It’s just super thin slices of fresh salmon in a salty, acidic, spicy soy sauce. Extremely simple with bold pronounced flavors!
- 1/2lb Salmon Filet – Sashimi Grade
- 1 Packet of Wasabi (about 2 tsp)
- Juice of 1/2 a Lemon
- 1-2 Tbsp Soy Sauce
- Thinly Sliced Green Onion
- 1/2 Tsp Honey (warmed)
- Use a very sharp knife and slow the salmon extremely thin, hair thin if possible
- Stack your sashimi slices on top of each other
- In a small serving bowl, mix together the liquid ingredients
- Form the salmon slices into two stacks
- Place both stacks in the soy sauce
- Garnish with thin slices of green onion!
After a long day of working and after eating too much unhealthy food over the past few weeks, I really wanted something that would be light, above all else, and flavorful. I personally prefer the flavor of raw fish to cooked fish, and salmon is one of my favorites.
This dish was the perfect level of lightness with a brilliant tart salty flavor from the soy sauce. Please try this and let me know what you think! I would love to hear some feedback!