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Salmon Loin Seared Sashimi with Citrus Drizzle & Garlic-Buttered Asparagus

Sashimi, a traditional Japanese delicacy, focuses on the purity and quality of the ingredient. The searing technique locks in the salmon's natural juices and flavours, ensuring a delightful contrast between the crispy exterior and the juicy, raw interior. By serving salmon in this manner, its natural flavours are celebrated and enhanced only slightly by the accompanying drizzle, merging Scandinavian and Japanese culinary traditions in a harmonious blend. 

Ingredients for Salmon:

Premium Salmon Loin fillet*

3 tbsp fresh orange juice

1 tsp orange zest

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp honey

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

Ingredients for the Asparagus:

10-12 fresh asparagus spears

2 tbsp butter

2 garlic cloves, minced

Salt and freshly ground black pepper, to taste


1. In a bowl, whisk together the orange juice, lemon juice, honey, and zests to create the citrus drizzle. Set aside.

2. Season the salmon loin fillets with salt and pepper.

3. Heat the olive oil in a skillet over high heat. Quickly sear the salmon fillets for about 20 seconds on each side, ensuring the middle remains raw.

4. Remove from the pan and, while the salmon is still warm, slice against the grain to create sashimi-style slices.

For the Asparagus:

1. In a pan, melt the butter over medium heat and sauté the minced garlic until fragrant.

2. Cut the Asparagus tips, season with salt and pepper, and sauté for 3-4 minutes until they are bright green and slightly tender.

Remove from heat and set aside.

To serve, neatly arrange the seared salmon sashimi slices and alternate them with the garlic-buttered asparagus tips or serve them on the side. Gently drizzle the citrus mixture over the salmon slices, allowing it to enhance the dish's flavors without overpowering.

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