SALMON BELLY SASHIMI

I love how a single fillet of salmon can so readily yield two or more dishes. In this case, I bought fillets from the shoulder of a large fish. I used the choicest, fattest section for a main course of tea-smoked salmon on grilled brioche (which will be the next post). I cut off the belly flap and the fatty piece at the top of the fillet and then sliced these to serve as sashimi with champagne. These parts of the fish contain the most fat, much of which is visible as striations in the slices here. Apart from giving each slice drama, the fat is what makes salmon so good for us.

SALMON BELLY SASHIMI