Salmon Sashimi with Sautéed Kale

Hoje para Jantar

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 loin (fresh, boneless)
  • soy sauce (to taste)


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