Soy Marinated Salmon and Ikura
Fresh sashimi grade salmon and rich ikura are gently marinated in a sweet soy sauce, creating an elegant Japanese dish that's perfect as an appetizer or served over rice.
With just sashimi grade salmon and ikura, you can create an impressively luxurious Japanese dish with very little effort. The homemade soy marinade enhances the rich flavor of the salmon while perfectly complementing the savory depth of the ikura.
Enjoy it as an elegant appetizer with sake, or serve it over steamed rice for a luxurious seafood rice bowl. For a lighter finish, pair it with freshly grated daikon radish.
What you'll need
- 200 g sashimi grade salmon
- 150 g soy marinated ikura
- A pinch of salt
- <Marinade>
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
How to make it
Cut the salmon into bite sized pieces, sprinkle lightly with salt, and let it rest for 10 minutes. Pat away any moisture with paper towels.
Mix the soy sauce, sake, and mirin. Microwave for about 1 minute 30 seconds at 600W, then let the marinade cool completely.
Add the salmon and ikura to the cooled marinade. Gently toss to coat, refrigerate for about 2 hours, then serve.
Tips
- Always use sashimi grade salmon for this recipe.
- Make sure the marinade is completely cool before adding the salmon.
- Delicious served over steamed rice, sushi rice, or with grated daikon.
What to drink with it
