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


First published in 2015
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Salmon and dressing

Toasted pumpkin seeds

Preheat the oven to 170°C/gas mark 3
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
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
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
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
  • 80ml of yuzu juice
  • 50ml of argan oil
  • 100ml of lime juice
  • 100ml of mirin
  • 6 umeboshi, destoned and chopped
Slice the salmon into 2-3mm thick strips. Divide evenly onto 4 plates and drizzle liberally with the dressing. Garnish with the toasted seed mix and serve immediately
First published in 2015
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