Wild salmon sashimi with melon and pomegranate
Connemara native Máirín Uí Chomáin is a former chair of the Irish Food Writers’ Guild, an active member of the Slow Food movement, and holds an honorary MA from NUI Galway in recognition of her commitment to home economics. www.irishcuisine.ie Photography: Walter Pfeiffer
SERVE
4
Wild salmon sashimi with melon and pomegranate
Introduction
Connemara native Máirín Uí Chomáin is a former chair of the Irish Food Writers’ Guild, an active member of the Slow Food movement, and holds an honorary MA from NUI Galway in recognition of her commitment to home economics. www.irishcuisine.ie Photography: Walter Pfeiffer
Ingredients
- 225 g wild salmon fillet, skinned
- 2 cantaloupe melons
- 1 pomegranate
- 12 pea shoots
- 6 edible flowers (e.g. borage, chive or wild garlic, depending on season)
- wasabi (or hot horseradish)
Method
- 1. Cut the melons into 12 delicate finger-size rectangles. Cut the raw salmon into similar sized pieces.
- 2. Using four rectangular plates, place three melon fingers on each plate and top with salmon fingers.
- 3. Arrange three pomegranate seeds on each salmon finger and arrange pea shoots and flowers between the fingers.
- 4. Place a teaspoon of wasabi on the side.
- 5. Beverage suggestion: Try a sake such as Hoyo ‘Genji’ Sake, full of white flowers, peaches and apricots. A Riesling or a craft beer would also work well.
