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

servings4
45 minutes

Ingredients

Salmon and dressing

  • 350g of salmon fillet
  • 80ml of yuzu juice
  • 50ml of argan oil
  • 100ml of lime juice
  • 100ml of mirin
  • 6 umeboshi, destoned and chopped

Toasted pumpkin seeds

  • 450g of pumpkin seeds
  • 1 1/2 tbsp of flaky sea salt
  • 1 tbsp of chilli flakes
  • 2 1/2 tbsp of olive oil

Method

1
Preheat the oven to 170°C/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
  • 450g 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
  • 80ml of yuzu juice
  • 50ml of argan oil
  • 100ml of lime juice
  • 100ml of mirin
  • 6 umeboshi, destoned and chopped
6
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
  • 350g of salmon fillet