So long as you can find a great fish market, you can have raw fish at home. I'm not talking about the kind you buy frozen from Trader Joe's or the counter at Whole Foods. After being completely, for lack of a better term, grossed out by these options, my husband and I discovered an amazing fish market in our area. The vendors are knowledgeable and super helpful for all our needs. I encourage all of you to find an amazing fish vendor, should you want to have sashimi, tataki, crudo or any kind of raw fist at home. Once you develop a good relationship with your fish vendor, they can guide you through which fish to buy. Some vendors will slice the fish for you if you'd like. Typically for fish you plan on eating raw you'll lean more towards fattier fish, but your fish vendor can speak more to this. If you want to learn a little more about making sushi style fish at home, here's a Serious Eats piece with a little more detail.
Serves 2 as a main
For the salad:
20 oz. sushi grade Salmon, skin off
1 teaspoon ponzu sauce
3 cups arugula
4 Persian cucumbers
1/2 cup pistachios
1 handful micro greens
Salt to taste
For the dressing:
3 tablespoons olive oil
juice of one lime
1 teaspoons ponzu sauce
1/2 teaspoon sugar
salt to taste
1. Using a sharp chef's knife, slice your fish into 1/2" thick pieces. Salt the fish and allow it to rest for about 20-30 minutes.
2. Using a mandoline fitted with the julienne blade, julienne the cucumbers. Remove the blade and use the mandoline to slice the radishes into thin rounds. If you don't have a mandoline, do both of these by hand using a sharp knife.
3. De-shell the pistachios and chop them finely.
3. Add the arugula, cucumbers, radishes and chopped pistachios into a bowl or serving tray and toss to combine.
4. Make the dressing by mixing all of the ingredients in a bowl and whisking well to create an emulsion.
5. Pour the dressing over the salad and mix well to combine.
6. Slice the avocado thinly and place it over the salad.
7. Take your salmon and place it over the salad. Take 1 teaspoon of ponzu sauce and lightly drizzle it over the salmon.
8. Garnish with microgreens