📝 About This Recipe
This exquisite dish marries the ancient luxury of Persian Blue Salt—one of the rarest salts in the world harvested from dried-up salt lakes in Iran—with the buttery delicacy of Sashimi-grade Hamachi. The salt's subtle sweetness and intense mineral profile act as a flavor catalyst, heightening the brightness of the citrus and the richness of the fish. It is a masterclass in minimalism, where the quality of the finishing seasoning transforms a simple plate of raw fish into a sophisticated culinary experience.
🥗 Ingredients
The Fish
- 12 ounces Sashimi-grade Hamachi (Yellowtail) or King Salmon (chilled and skinless)
The Finishing Salt
- 1 tablespoon Persian Blue Salt Crystals (kept whole until the final moment of plating)
Citrus-Yuzu Dressing
- 2 tablespoons Yuzu juice (fresh or high-quality bottled)
- 3 tablespoons Extra virgin olive oil (mild and buttery variety)
- 1 teaspoon White soy sauce (Shiro Shoyu) (to keep the color of the fish vibrant)
- 1 teaspoon Lime zest (finely grated)
Aromatic Garnishes
- 2 pieces Radish (shaved paper-thin into ice water)
- 1/2 piece Fresno chili (seeded and sliced into micro-rings)
- 1/4 cup Micro-cilantro or Shiso buds (for herbal brightness)
- 1 tablespoon Toasted pine nuts (lightly crushed for texture)
- 5-6 pieces Edible cornflowers (optional, to match the blue salt hues)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator 20 minutes before starting; a chilled plate is essential for maintaining the texture of the sashimi.
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2
In a small glass bowl, whisk together the yuzu juice, white soy sauce, and lime zest until well combined.
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3
Slowly drizzle the extra virgin olive oil into the yuzu mixture while whisking constantly to create a light, temporary emulsion.
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4
Using a very sharp Yanagiba or chef's knife, slice the Hamachi against the grain into 1/4-inch thick slices. Aim for long, smooth strokes to avoid tearing the delicate flesh.
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5
Arrange 5-6 slices of fish on each chilled plate in a gentle fan or circular pattern, ensuring they don't overlap too much.
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6
Pat the shaved radish slices dry with a paper towel and tuck 3-4 slices between the pieces of fish for a crisp structural element.
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7
Drizzle approximately one tablespoon of the citrus-yuzu dressing over the fish on each plate, ensuring every piece is lightly coated.
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8
Place 2-3 tiny rings of Fresno chili on each plate to provide a subtle, controlled heat that cuts through the fatty fish.
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9
Sprinkle the crushed toasted pine nuts over the dish to introduce an earthy, nutty crunch.
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10
Scatter the micro-cilantro or shiso buds and edible cornflowers across the fish for a vibrant, professional finish.
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11
Using a mortar and pestle or a dedicated salt grinder, coarsely crush the Persian Blue Salt crystals. Do not over-grind; you want visible blue flecks.
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12
Gently sprinkle the crushed Persian Blue Salt over the fish just before serving. The salt should sit on top of the oil to prevent immediate dissolving, providing a textural 'pop'.
💡 Chef's Tips
Always use a non-reactive bowl (glass or ceramic) for the dressing to prevent the citrus from picking up metallic notes. If you cannot find Persian Blue Salt, a high-quality Maldon sea salt is the best substitute, though you will miss the unique mineral complexity. Ensure your fish is 'sashimi-grade' and kept on ice until the very moment you begin slicing. Do not salt the fish in advance; the salt will draw out moisture and 'cook' the fish, ruining the silky raw texture. Use a mandoline for the radishes to achieve that professional, translucent look.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Junmai Ginjo Sake to complement the clean flavors of the Hamachi. A chilled glass of Sancerre or a dry Riesling works beautifully with the citrus and salt profiles. Serve alongside a light seaweed salad or sunomono (cucumber salad) for a complete appetizer course. Provide extra Persian Blue Salt in a small dish on the side for guests who prefer a more intense mineral finish. This dish is best enjoyed immediately after the salt is applied to experience the contrast of the crunchy crystals against the soft fish.