Mothers Day Cookout Feast | Sashimi with Spicy Yuzu Ponzu by Chef Eric Gephart

After working at some of the top seafood restaurants around the world, there is nothing truer than sashimi. All you need is high quality Salmon such as Kvarøy Arctic and a fun dipping sauce like ponzu. The delicate pure and nutritious nature of this dish is what makes it the perfect candidate for Mothers day!

You can use any cut of the salmon fillet for Sashimi but arguably the best portion of the fillet is the loin or center loin portion of the side. (See this video for location of this cut) It has a wonderful fat to meat ratio that is perfect for sashimi.

Center Loin Sashimi 6 oz Salmon Center Lion or favorite piece 1 Serrano Chili, sliced thin ½ Red Thai chili or similar, sliced thin 2 ounces Yuzu 1 ounce Tamari 1 ounce Mirin 1 teaspoon Bonito flakes

Sashimi Method Using a very sharp knife, start with the heel of the cutting edge on the closest portion of the Center Loin. In a pulling motion slice across the grain creating pieces a bit thinner than ¼ inch thickness. This slice should happen in 1 singular motion working the heal of the blade to the tip of the towards your body. (never use a sawing motion or more pressure than the weight of the knife. Arrange slices overlapping on your presentation plate.

Sauce Method Place Bonito flakes in cheese cloth or a tea strainer and steep it in the combination of liquids in the recipe for 5 minutes then discard the bonito flakes. Add the chili’s and transfer to a shallow bowl for dipping or pour on the presentation plate if you are eating immediately. Enjoy!