Salmon Sashimi with Shaved Cucumber and Toasted Almond Crumbles

Prepare the sashimi by slicing the Atlantic Salmon Prime Fillet into thin, uniform strips with a razor-sharp knife, ensuring the fish is chilled until the very last second.

In a small bowl, lightly fluff the cooked quinoa with a fork. Season with a tiny splash of rice vinegar (optional) for brightness.

Using a vegetable peeler, create delicate ribbons of the baby zucchini.

To plate, place a neat mound of the fluffy quinoa in the center of a chilled small dish. Fan the salmon slices elegantly over the quinoa.

Drape the zucchini ribbons around the salmon to add texture and a crisp, clean bite.

Finish by scattering the finely toasted, crushed almonds over the top for a subtle earthy crunch. Serve immediately while the salmon is cool and fresh.