Salmon Sashimi with Sautéed Kale

Hoje para Jantar
Salmon Sashimi with Sautéed Kale


When serving sushi or sashimi, be sure to buy only sushi-grade fish and seafood from a reliable source, preferably from a reliable fish market. That goes for the salmon in this recipe, too, which is cut into thin slices (use your sharpest knife for this job) and then arranged on a plate and served with sauteed kale that's enriched with cream cheese, garlic, and chives, as well as soy sauce and wasabi as the essential accompaniments.


1/2 kale
olive oil
2 garlic cloves (minced)
1 teaspoon light cream cheese
chives (minced)
1 salmon loins (fresh, boneless)
soy sauce (to taste)


1Rinse cabbage, drain and finely julienne.
2Heat a drizzle of olive oil in a wok and briefly sauté 1 clove of minced garlic.
3As soon as garlic begins to release its aroma, add kale.
4Sauté for about 10 minutes, stirring occasionally.
5In a bowl, mix cream cheese, 1 garlic clove and chives.
6Stir well and add the sautéed kale. Pat dry salmon with a clean cloth.
7Use a sharp knife to cut salmon into very thin slices.
8Arrange salmon slices on a plate.
9Serve with sautéed kale and soy sauce.
10Accompany with wasabi, if desired.
Discover more recipes from Hoje para Jantar