Salmon sashimi with gomasio salt & its trio of cabbage

Prep Time 30 mins
Cook Time 15 mins
Total Time 48 mins


  • 2 frozen salmon steaks
  • 1 serving of cauliflower (frozen)
  • 1 serving of broccoli (frozen)
  • 1 portion of Romanesco cabbage (frozen)
  • 2 doses of sweet or salty soy sauce (according to your tastes)
  • 4 pinches of gomasio salt (received in the Gastronomiz box in July)
  • 4 cherry tomatoes (optional)


1 Cook your vegetables in boiling salted water for 15 minutes. Prepare a bowl of cold water and place a few ice cubes in it. At the end of cooking, drain the vegetables and pour them into the bowl of cold water for 2-3 minutes. The cabbages will cool, and the color will be the most beautiful afterwards. Place a few sheets of paper towels on a flat plate, and place your cooled vegetables. Then reserve.
2 During this time, take your sharpest knife and your cutting board to prepare the salmon, which will have thawed quietly at room temperature. Optional: very finely cut 2 lengths on each salmon, for decoration. They will be cut in half and rolled up on themselves.
3 Cut thin slices of salmon at an angle, about ten millimeters thick, until all your pieces of salmon are used up. Place each piece on a new plate, next to each other, then using a brush, brush each piece with soy sauce (salty or sweet, depending on your taste).
4 Divide your dose of cabbage trio in half and place in the center of a plate. Place your pieces of salmon on the whole. Make a line of gomasio salt, with 2 pinches per plate, on your salmon. Place the 3 small salmon rolls.
5Optional: using a peeler, peel your cherry tomatoes to prepare the decoration. Count two rosettes per plate.
To finish
Serve immediately with sweet or savory soy sauce, according to your taste.

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