Recipe: Salmon sashimi, crabmeat and green papaya salad with ginger

Try this deliciously tasty sashimi recipe made with fresh ginger and papaya, brought to you from the kitchens of Constance Le Prince Maurice.

L'Archipel at Constance Le Prince Maurice

The elegant L'Archipel

Serves 4
Preparation 
time: 1 hour
Cooking time: 20 minutes

  • 300g boneless, skinless salmon fillet
  • 1 green papaya
  • 1 tbsp coarse salt
  • 40g ginger
  • 4 sprigs coriander
  • 1/2 fresh red chilli (or more to taste)
  • 40g cashew nuts
  • 100g crabmeat
  • 8 capers
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt and pepper

Finishing touch

  • 1 tbsp olive oil
  • 10 cl soy sauce
  • 1 pinch fleur de sel
  • freshly ground pepper

1. Finely slice the salmon, set aside.
2. Peel the papaya, remove the seeds, cut the flesh into thin julienne strips. Add the coarse salt and let rest for 20 minutes.
3. Rinse the papaya well, squeeze out the moisture and refrigerate.
4. Peel the ginger, cut it into thin julienne strips and blanch it in boiling salted water for 5 minutes. Drain, repeat twice.
5. Chop the coriander leaves. Remove the seeds from the red chilli, then chop the flesh finely. Chop the cashews with a knife.
6. Shred the crabmeat and put it in a salad bowl. Add the capers, ginger, green papaya, cashews, coriander, red chilli, olive oil and lemon juice. Correct seasoning.
7. Lay the salmon slices on the plates, adding a little crabmeat and papaya salad in the centre. Add a streak of olive oil, a pinch of fleur de sel and grind some black pepper on top. Serve with the soy sauce on the side.

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