Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don’t even have to be a whiz with a knife to make it.
Ingredients
- 12 ounces sushi-grade salmon or ahi tuna, cut into four 3-ounce pieces
- ½ teaspoon wasabi paste
- 1 tablespoon seasoned rice vinegar
- ½ teaspoon soy sauce
- 1 tablespoon Greek yogurt
- 1 tablespoon heavy cream
- Shiso for garnish
- cilantro sprigs or chervil sprigs for garnish
For the cucumber accompaniment
- 1 cup finely diced cucumber
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
230 calories; 16 grams fat; 3 grams saturated fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 18 grams protein; 52 milligrams cholesterol; 91 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick. Take care not to tear the fish; if it seems that it will break apart, stop when it’s a little thicker than 1/4 inch. Repeat with remaining pieces. Gently unpeel top layer of plastic and then set it back over the fish. Place in the refrigerator for at least 30 minutes.
- Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.
- Toss cucumber with rice vinegar and sesame oil.
- Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter. Using a pastry brush, brush each piece of fish with the wasabi sauce. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.
30 minutes
Dining and Cooking