A no cook, at home version of sashimi salmon is one of our favorite summer meals! Salmon is sliced and marinated and served with rice and cole slaw for a cool summer meal.
This recipe is for all you sushi lovers! We love, love sushi around here. In fact, the only person who doesn’t eat it is Ella. Even 2 year old Miles love sushi! But sushi is expensive so we only eat it about twice a year. This meal, however, is an inexpensive way to satisfy a sushi craving at home. My sister actually saw this recipe on a Norwegian cooking show on our PBS channel. So while it’s not even Japanese in origin! It really is a perfect summer meal because it is light and does not require turning on any heat source at all.
I did not use any fancy salmon. I bought a package of frozen wild caught Alaskan salmon (Katie at Kitchen Stewardship has a great post on why you should buy wild caught Alaskan salmon and not farm raised Atlantic salmon.). It wasn’t until I pulled the salmon out to defrost that I realized it had skin on it. Thankfully my husband is good with a filet knife and the salmon is cut up in to chunks anyway. I also used one lemon instead of two limes as called for by the original recipe.
Despite all this… the dish was unbelievably amazing! The coleslaw and the salmon are perfect together. The salmon was quite salty so you may want to cut down on the soy sauce. I’ll probably halve the soy sauce and up the honey the next time I make it. But I did not want you to wait that long to try it for yourself!
- 1 lb de-boned salmon filet, cut in to 1 inch chunks
- 1 cup soy sauce
- 1/4 cup honey
- 1 garlic clove, crushed
- Zest and juice of 1 lemon or 2 limes
- 1/4 head of cabbage, thinly sliced
- 1/2 cup mayonnaise
- 1/2 Tablespoon dill weed
- 1-2 Tablespoons grated ginger
- Salt and pepper to taste
- Combine soy sauce, honey, garlic and citrus zest and juice in a bowl.
- Put salmon in bowl with marinade and stir to cover. Marinate for 20-30 minutes
- In another bowl, combine mayonnaise, ginger, dill weed and salt and pepper.
- Add cabbage to mayonnaise mixture and toss to coat.
- Place salmon chunks on plate and top with coleslaw. Serve.