Wild salmon sashimi with melon and pomegranate

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter

Wild salmon sashimi with melon and pomegranate

Thank you for your rating!

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)

Instructions

  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.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up