High-protein wild salmon sashimi with ponzu sauce

High-protein wild salmon sashimi with ponzu sauce: tender wild salmon with yuzu juice, soy sauce, sesame, jalapeño and coriander – fresh, bright and full of flavour.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 220 kcal per serving
• Protein: 25 g
• Fat: 12 g
• Carbs: 4 g

Ingredients

• 200g wild salmon fillet (sushi-grade)
• Black or white sesame seeds
• A few coriander leaves
• 1 jalapeño chilli
• 2 tbsp yuzu juice
• 1/2 tsp toasted sesame oil
• 2 tbsp soy sauce

Method

You’ll need: chopping board · knife · mixing bowl

1. Chill the wild salmon fillet thoroughly, pat dry and cut into thin sashimi slices with a sharp knife. Wash the coriander leaves and slice the jalapeño into thin rings.
2. For the ponzu sauce, stir the yuzu juice, soy sauce and toasted sesame oil together in a small bowl. The sauce should taste salty, citrusy and slightly nutty.
3. Fan out the wild salmon slices on a cold plate or platter. Scatter over the jalapeño, coriander leaves and black or white sesame seeds.
4. Drizzle the ponzu sauce straight over the wild salmon or serve it on the side. Leave for a moment so the flavours come together without overpowering the fish.
5. Finish with a little extra sesame or a few drops of yuzu juice if you like. The focus stays on the freshness of the wild salmon.

Good to know

When it has to be quick but should still feel special, this sashimi is just right. Fresh, bright and with a pleasant heat. So little effort, so much character.

Swaps

Wild salmon fillet → Arctic char or trout, sushi- or sashimi-grade (similarly tender, plenty of protein, often more local) Soy sauce → coconut aminos or a little tamari with no additives (milder, often less salt) Toasted sesame oil → a little extra virgin olive oil, or leave it out (sesame-free, still well rounded in flavour) Sesame seeds → finely sliced nori strips or chopped macadamias (more texture, sesame-free; macadamias contain tree nuts)

Allergens

Contains fish, sesame (seeds and sesame oil) and soya. The jalapeño may be too hot for children. Raw fish isn't suitable in pregnancy or for vulnerable people (for example, anyone seriously ill). Contains: gluten (soy sauce).

Frequently asked questions

Which fats are in wild salmon?

Wild salmon mainly provides the long-chain omega-3 fatty acids EPA and DHA. The amount can vary a little depending on fishing area and season.

Is yuzu special nutritionally?

Yuzu is a citrus fruit and contains vitamin C and aromatic plant compounds. In this recipe, it's there for its distinctive, fragrant acidity.

What does sesame add to this dish?

Sesame provides unsaturated fats, calcium, magnesium and copper, among other things. As only a little is used here, its contribution is more of a supporting one.

How hot is jalapeño?

Jalapeño contains capsaicin, which is responsible for the heat. Some people are fine with it, but it can be irritating with a sensitive stomach or reflux.

Is soy sauce more than just salt?

Besides salt, soy sauce brings fermented flavour compounds and small amounts of amino acids. Nutritionally, though, it's mainly a seasoning that's high in sodium.

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