Salmon Sashimi

April 01, 2013


Using a small melon baller, cut 12 spheres of apple. Lay salmon in a shingled fashion on a serving dish. Place apple and radish artfully onto the salmon. Drizzle with lemon oil and top with basil. Finish with a sprinkling of sea salt.

Recipe courtesy of Jack Dusty


  • 1 Granny Smith apple, peeled
  • 4 ounces high quality wild salmon, cut into ΒΌ-inch thick pieces
  • 2 watermelon radishes, cut into 1/4-inch matchsticks
  • 2 tablespoons micro basil or chopped basil
  • 2 tablespoons lemon-pressed extra virgin olive oil (such as Agrumato)
  • Black Hawaiian sea salt, to taste
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