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Home : Recipes : Salmon Sashimi with Ponzu Sauce

Salmon Sashimi with Ponzu Sauce

In Japan, ponzu sauce is often used with sashimi. With this recipe, you can choose to make the sauce yourself or buy it ready-made from the store. All our recipes are sourced from godfisk.no

Photo: Tom Haga

  • Preparation Time: 30 min
  • Difficulty: Medium

Ingredients

Ponzu Sauce

Method

  • If you are using fresh trout, the fish must be frozen for one day and then thawed before preparation when served raw.
  • Slice the salmon into thin slices and arrange them on a plate.
  • Cut the melon into small cubes.
  • Mix olive oil, sugar, salt, and pepper, then fold in the melon cubes.
  • Sprinkle the melon cubes over the salmon slices.

Ponzu Sauce

  • Finely chop ginger, chili, chervil, and garlic.
  • Combine all ingredients for the sauce and let it chill in the refrigerator until serving.
  • Strain the mixture and serve in a bowl.
  • The sauce can be stored in the refrigerator for up to 1 week.
  • Pre-made ponzu sauce is also available in stores.
  • Serve the salmon and melon with a drizzle of ponzu sauce, with the remaining sauce on the side as a dip.

Tip:Cantaloupe melon can be substituted with another sweet melon. If you like, you can also use a melon baller to create round melon spheres.

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