Salmon Harasu Belly (scottish) Recipe
Chef Sashimi Selection
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Ingredients
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Main Ingredients
Garnish
Sashimi Sauce
Method
Preparation of Salmon
Clean the Salmon
Rinse the salmon harasu belly under cold running water, patting it dry with paper towels to remove excess moisture.
Season the Salmon
Sprinkle sea salt and black pepper evenly over the salmon harasu belly, making sure to cover all surfaces. Drizzle the lemon juice over the top and let it marinate for 15 minutes.
Prepare the Sashimi Sauce
Mix the Sauce
In a small bowl, combine soy sauce, wasabi, and sake. Stir well until the wasabi is fully dissolved in the sauce.
Serving
Plate the Salmon
After marinating, slice the salmon harasu belly into thin sashimi pieces. Arrange them artfully on a chilled plate.
Add Garnish
Sprinkle fresh dill, capers, and thinly sliced red onion over the salmon sashimi for added flavor and visual appeal.
Serve with Sauce
Serve immediately with the prepared sashimi sauce on the side for dipping.
