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15. October 2017
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Asian Sashimi with Jìangyóu soy sauce

4 servings – Cooking: approx. 20 min.


450 g Salmon loin
10 g of Jìangyóu soy sauce* (with 2 tablespoons of water | optional)
1 tsp sorze4’s instant lime juice
1 tsp of grated garlic
1 tsp grated ginger
1 tsp finely chopped shallots
1 tsp finely chopped coriander
½ tsp chopped chilli

*If you do not have Jìangyóu in your store, let us know. You can swap it with 3 tablespoons of regular soy sauce, but it will not be the same experience, even if it can be good.


Cut thin slices of salmon filet, max 3 mm thick.
Arrange on a plate or serving dish.
Mix the remaining ingredients.
Just before serving, toss a few tablespoons of lemon vinaigrette over the salmon and top lightly with sea salt and crushed pepper.


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