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Salmon sashimi, umeboshi and argan oil dressing, toasted pumpkin seeds

Alaska salmon sashimi, umeboshi and argan oil dressing, toasted pumpkin seeds

Salmon sashimi, umeboshi and argan oil dressing, toasted pumpkin seeds

PT45M

Recipe featured on

Alaska Seafood iOS app

Why not try?

1
Preheat the oven to 338°F/gas mark 3
2
To prepare the toasted pumpkin seeds, add the salt and chilli flakes to a spice grinder and blitz to make a coarse powder. Combine with the pumpkin seeds and oil in a bowl and mix until combined
  • 1 1/2 tbsp of flaky sea salt
  • 1 tbsp of chilli flakes
  • 16 oz of pumpkin seeds
  • 2 1/2 tbsp of olive oil
3
Spread the seed mix out onto a lined baking tray and toast in the oven for 20 minutes, mixing the seeds halfway through the cooking process
4
Remove from the oven and allow to cool. Store in a warm, dry place until required, or keep in an airtight container for up to 48 hours
5
Meanwhile, prepare the dressing. Whisk together the yuzu, argan oil, lime juice, mirin and chopped umeboshi in a bowl, then store in the fridge until required
  • 2 3/4 fl oz of yuzu juice
  • 1 2/3 fl oz of argan oil
  • 3 1/2 fl oz of lime juice
  • 3 1/2 fl oz of mirin
  • 6 umeboshi, destoned and chopped
6
Slice the salmon into 2-1/8 in thick strips. Divide evenly onto 4 plates and drizzle liberally with the dressing. Garnish with the toasted seed mix and serve immediately
  • 12 1/3 oz of salmon fillet

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Ingredients

Metric

Imperial

Salmon and dressing

Toasted pumpkin seeds

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