Raw Serving Methods - SASHIMI / SUSHI

Love sushi? Try it at home with HUON Salmon, Japanese style.

- Serve as is for authentic sashimi
- Place on top or inside vinegared rice to create sushi.

HUON'S CONNOISSEUR'S GUIDE TO SALMON

Why?
- Low fat alternative
- Quick and easy to prepare and serve

Suits?
- Whole, filleted or portioned salmon (Huon is sashimi grade)

You'll need
- Sashimi knife
- Wooden chopping board
- Soy sauce
- Wasabi
- Pickled ginger (gari)

For sushi only
- Japanese style rice, medium or short grain, must be glutinous (sticky)
- Rice vinegar (if it's for nori rolls, the rice is dressed with sugar, salt and mirrin in addition to the rice vinegar.).

Alternatives
- Salmon slicer or filleting knife
- Nylon cuttiong board
- White vinegar

How?
1. Start with fresh raw salmon that has been filleted, skinned and cleaned.
2. Wash with cold water and pat dry with clean paper towels (don't rub).
3. Slice off and discard any dark portions.
4. Slice along the grain in a motion downward and toward you. Avoid sawing.
5. Cut into thin, bite-sized slices about 6 to 12mm thick and 25 to 40mm long.
6. Layer and arrange slices in a pattern on a plate or roll slices into small rosettes.
7. Garnish plate with wsabi and gari.
8. Serve with a bowl of rice and soy sauce.

Tips:
- Use only sashimi or sushi grade salmon like HUON's - firm, flavoursome and easy to slice.
- Older people, small children and pregnant women should check with their doctor before eating any raw fish, unless it has been frozen at minus 20C for at least 24 hours.


FOR MORE SUSHI/SASHIMI PRESENTATION IDEAS, CHECK OUT OUR NEW PINBOARD

Back to basics - Salmon Companions

A good garnish adds flavour and decorative appeal to your meal. Whether you use salmon as the base or the garnish, your basics like rice, pasta, noodles and bacon all serve well when combined with salmon.

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Bacon

Cooked until golden brown, bacon adds another popular smokey flavour alongside fresh salmon in pasta or salads. Suits: whole, filleted or portioned salmon, cold-smoked salmon.

Tip: add crisp diced bacon for a quick salad made from whole-baked salmon leftovers. Use with rocket, lettuce, shredded semi-dried tomatoes, and a little red pepper pesto as a dressing.

Pasta

Pasta acts like a sponge and soaks up the salmon juices, sauces or dressings for extra flavour. Suits: whole, filleted or portioned salmon, cold-smoked salmon, hot-smoked salmon. Tip: great base for salads

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Noodles

Like pasta, noodles will absorb your salmon flavour and sauces, especially towards the end of your cooking time.Suits: whole, filleted or portioned salmon, cold-smoked salmon, hot-smoked salmon

Tip: great base for salads. Try with simple lemon or lime juice as well as more complex teriyaki or pepper pesto sauces

Rice

Like pasta and noodles, rice will absorb your salmon sauces and flavour.Suits: whole, filleted or portioned salmon, cold-smoked salmon, hot-smoked salmon

Tip: great base for salads or sushi

 Source: HUON'S CONNOISSEUR'S GUIDE TO SALMON

CAPPO SEAFOOD is a proud supplier of HUON ATLANTIC SALMON

Companion Fruit - What Goes Well with Salmon?

Fruits add a refreshing contrast in flavour and texture, use them as a juice, a marinade, or a pickling medium, or simply as a condiment.

LEMON

For many, the lemon's acidity and sharp flavour is all a salmon ever needs. A classic.

Suits: whole, filleted or portioned salmon

Tip: use in parsley, lemon and parmesan crusted fresh salmon fillet



LIME

For a change, try lime instead of a lemon and enjoy its fresh light aroma and more complex flavour.
Suits: whole, filleted or portioned salmon
Tip: use in baked with lime, chilli and coconut milk

LEMONADE

A cross between true lemons and the Meyer lemon, the lemonade fruit is sweeter and less acidic thanks to an infusion of orange in its development.
Suits: whole, filleted or portioned salmon
Tip: will enhance chilli based recipes and its zest mixes well with honey. Try in a honey and mustard glaze

MANGO

Mango's sweet flavour and soft flesh blend well with the natural salmon flavour and cooked texture.
Suits: whole, filleted or portioned salmon
Tip: try BBQ salmon with mango salsa, red onion, tomato, olive oil, salt and pepper, lime juice, and fresh coriander

ROCKMELON

The sweet flavour adds a delicious contrast to an earthy, smokey salmon.
Suits: cold-smoked salmon
Tip: use in dip

PEAR

Pear's sweet flavour and crunchy texture adds a delicious contrast without being overpowering.
Suits: hot-smoked salmon
Tip: try thinly sliced packham pears with hot-smoked salmon on water crackers with cream cheese

Source: HUON'S CONNOISSEUR'S GUIDE TO SALMON
Cappo Seafood is a proud supplier of HUON Salmon and other products