Low Sodium Sashimi Salmon
Satisfy your craving for fresh and flavorful seafood with this Low Sodium Sashimi Salmon recipe—an elegant dish that highlights pure, clean flavors without compromising on health. Featuring sashimi-grade salmon delicately sliced and lightly dressed in a tangy mixture of lemon juice and extra-virgin olive oil, this recipe is a low-sodium alternative to traditional sashimi. Fresh dill adds aromatic depth, while thinly sliced radishes and cucumber bring a delightful crunch and vibrant color to the platter. Optional garnishes like nori strips and wasabi paste allow for customization, paired perfectly with low sodium soy sauce for dipping. Ready in just 20 minutes without any cooking required, this refined recipe is perfect for a quick yet impressively light meal or appetizer. Your taste buds will thank you for every refreshing, low-sodium bite!
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Recipe Information
Ingredients
- 250 grams Fresh salmon fillet, skin removed
- 1 tablespoon Lemon juice
- 1 teaspoon Extra-virgin olive oil
- 0.25 teaspoon Freshly ground black pepper
- 1 teaspoon Fresh dill
- 2 pieces Radishes, thinly sliced
- 0.5 piece Cucumber, thinly sliced
- 1 sheet Nori seaweed sheet, optional
- 0.5 teaspoon Wasabi paste, optional
- 1 tablespoon Low sodium soy sauce, optional for dipping
Instructions
Start with a fresh salmon fillet. Ensure that the salmon is of sashimi-grade quality, which is safe to eat raw. Using a sharp knife, slice the salmon against the grain into thin, uniform pieces, approximately 1/4-inch thick.
In a shallow dish, combine lemon juice and extra-virgin olive oil. Lightly dip each slice of salmon in this mixture, ensuring they are coated evenly. This adds a light citrus flavor to the sashimi and enhances its freshness.
Arrange the salmon slices on a serving platter in an even layer.
Sprinkle freshly ground black pepper over the salmon slices to your tasting preference.
Finely chop the fresh dill and scatter it over the salmon for a fresh, aromatic touch.
Thinly slice the radishes and cucumber. Arrange them around the salmon slices on the platter to add a refreshing crunch and vibrant color.
If desired, cut the nori sheet into thin strips and garnish over the salmon for an additional umami element, keeping in mind that it might add some sodium.
Serve the sashimi with a small amount of wasabi paste on the side for those who enjoy a touch of heat.
If preferred, serve the dish with low sodium soy sauce on the side as a dipping sauce, allowing each person to enhance flavors as per their taste preference, while keeping sodium content low.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 32.9 mcg | 164% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
