Sunday, 25 March 2012

Salmon Sashimi with Miso-Ranch Dressing

Today, I pulled this recipe from MasterChef magazine. It's a dish by Ms. G's head chef Dan Hong. It looked and sounded irresistable and I just had to try it. I also very much like the idea you give the dressing a taste of miso. Yum!

1 stalk celery
600g sashimi-grade salmon, pin-boned, skinned
1 wedge preserved lemon, flesh discarded, rind rinsed, finely chopped (because I didn't have this so I just used lemon zest)
1 cup loosely packed coriander leaves
1 tbsp finely chopped chives
salmon roe (I used caviar)

Miso-Ranch Dressing
100g sour cream
100g Japanese mayonnaise
2 tbsp milk
60g shiro miso
2 tsbp lemon juice
1 tsp onion pwder
1 tsp garlic powder

* To make dressing, place ingredients in a bowl. Whisk until smooth. Cover and refrigerate until needed. 
* Using a vegetable peeler, peel strings from celery, then cut celery widthwise into thin slices.
* Spread 2 tbsp dressing over each plate. Cut salmon widthwise into 5m- thick slices, then drape over dressing. Scatter with celery, preserved lemon, herbs and salmon roe, if using, to serve.


  1. Hi Veronica - so great to meet you yesterday! This recipe looks delicious! I want to organise us bloggers to go out for a meal in the next month, love it if you'd be keen to come along..

  2. Hi Oni! Sorry I only saw this message now, it went to the spam folder. Of course, would love to meet up with all of you again. Please do let me know when and where. =)