Snack · Japanese · 15 min
Salmon Sashimi with Shaved Cucumber and Toasted Almond Crumbles
- Calories
- 120
- Protein
- 5g
- Carbs
- 21g
- Fat
- 2g
Ingredients
- 41.1 g Atlantic salmon fillet
- 89.5 g quinoa
- 0.5 tsp rice vinegar
- 35.9 g zucchini
- 0.8 g almonds
Method
- 01Ensure the Atlantic salmon fillet was previously frozen for parasite control and intended for raw consumption.
- 02Using a sharp knife, slice the chilled raw salmon into thin, uniform sashimi slices.
- 03In a bowl, fluff cooked quinoa and mix in rice vinegar.
- 04Use a vegetable peeler to shave the baby zucchini into delicate ribbons.
- 05Mound the seasoned quinoa in the center of a chilled plate and fan the salmon slices over it.
- 06Arrange the zucchini ribbons alongside the salmon.
- 07Garnish with toasted crushed almonds and serve immediately while cold; confirm seafood reaches proper safety handling standards for raw consumption.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
