Tuna & Salmon Sashimi Recipe with Jalapeño Dipping Sauce
If you’re able to get your hands on high-quality fresh Salmon & Tuna then this sashimi dish is for you. The marinade helps infuse a slight heat with a little sweet for balance to make this Tuna & Salmon Sashimi a healthy dish with exceptional flavors.
It’s great for a dinner party where everyone just hangs around with chop sticks in one hand and a drink in the other. This dish is fresh, healthy, and absolutely delicious! It’s not too difficult to prepare and it’s a major party crowd pleaser. Even the “non-sushi eaters” loved this one. We converted a few of them!
You’ll need some really fresh tuna and salmon. If you can’t buy it locally, try out FishforSushi.com and they will ship it to you. (I have no affiliation to them, I just love their products.)
Alternative Recipe: This tuna & salmon sashimi also goes great in a poke bowl. Just place some rice in the bottom of a bowl, add some diced avocado, and scallions. Dice the tuna and salmon into ¼ – ½ cubes and toss in the bowl. Top with the Jalapeño Dipping Sauce, Toasted Sesame Seeds, and some sliced Jalapeños to suit your need for heat.
Here’s how it’s made:
Chilled Honey-Soy Tuna & Salmon Sashimi with Jalapeño Dipping Sauce Recipe
Ingredients
Tuna & Salmon Sashimi Ingredients:
- 8 ounce block of Fresh Sushi Grade Tuna Qty. 2
- 8 ounce block of Fresh Sushi Grade Salmon Qty. 2
- 1/4 Cup Honey
- 1/2 Cup Low Sodium Soy Sauce
- 1 tsp Grated Ginger
- 1 tsp Grated Garlic
- 1 tsp Sea Salt
- 1 tsp White Pepper
- 2 tbsp Black Sesame Seeds
- 2 tbsp Regular Sesame Seeds
Dipping Sauce Ingredients:
- 2 tbsp Honey
- 1/4 Cup Low Sodium Soy Sauce
- 1/2 tsp Grated Garlic
- 1/2 tsp Sea Salt
- 1/2 tsp White Pepper
- 1/4 cup to 1/2 thinly sliced Jalapeño Peppers
Instructions
- To make the dipping sauce: Combine all ingredients except for Jalapenos and whisk together until fully incorporated. Pour into a sealable container, add the jalapenos, & shake. Refrigerate for at least 6 hours. Not into the heat, hold off on the jalapenos.
- For the Sashimi: In a mixing bowl, whisk together the honey, soy sauce, ginger, garlic, salt, and pepper. (Optional: add some thinly sliced Jalapenos to your marinade) Place the tuna and salmon in a dish and pour the marinade over, cover, and then refrigerate for a minimum of 2 hours. While marinading flip the fish a few times so it penetrates evenly.
- Remove the fish from the marinade. Combine the sesame seeds and spread them evenly over all sides of the salmon and tuna.
- The next step I typically do on my grill, over very high heat, using cast iron plates.
- Rest the plates on your grill and crank the heat as high as it goes for 10 minutes. Remove the fish from the fridge and sear each side for 20 seconds, no longer. Remove from the heat and place them back in the fridge.
- When you're ready to serve, remove from the fridge and slice on the bias (diagonallinto 1/4 inch pieces. Serve with the dipping sauce.
- Serve & Enjoy!
