Salmon Sashimi with Arugula and Radishes

Here is a little twist created by a healthy craving for Sashimi but still wanting to integrate my allotment of Protein and Greens.


  • 5 oz of Salmon
  • 0.6 oz of Arugula
  • 1 oz of Sliced Radishes marinated in vinegar
  • 1 small green pepper no bigger than 2.6 oz
  • A few asparagus because they looked pretty and needed to be used 🙂
  • 1 tsp finely grated of ginger root
  • 1 tbsp low sodium soy sauce
  • 1/4 tsp sriracha
  • 1/4 cup of vinegar

First slice and marinate your radishes in the 1/2 cup of vinegar, put them aside while you prepare the rest, usually I have a jar full of them in the fridge ready to eat.

For the green pepper you can just slice it and eat it raw, in this case I placed it in my air fryer together with the asparagus and let them roast away whole for about 10 minutes. Green peppers are easy to grow and I get a lot of fresh green peppers from my garden.

Slice Salmon as thin as you like, I like mine aprox 1/2″ thick, weigh your arugula and place them on your plate.

Mix the soy sauce, with the sriracha sauce and grated ginger and place in a dipping cup/dish.

Remove radish slices from vinegar and now we are ready to plate.

Now we are ready to assemble this light meal, of course I had to make it pretty so I wrapped each slice against each other for a nice Salmon Rose effect.

Dip each bite into the sauce and hope you enjoy this as much as I did 🙂

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