Salmon Sashimi

Get fresh salmon from your local market. I am using 1 pound salmon fillet.

Pat the salmon dry with a paper towel. Add 1 teaspoon salt (per pound) and let it sit for 20 minutes. You will see that water will start coming out.

Rinse salmon with running water.

Pay salmon dry with a paper towel, and store in a freezer bag.

Freeze salmon for at least 7 days at 4°F (-20°C) to a month to kill parasites.

When you're ready to eat the salmon, defrost in the refrigerator the night before.

Take salmon out of the refrigerator before eating and pat dry with a paper towel. Slice and serve. I like to eat with sushi rice and dip with wasabi & soy sauce. If you have salmon skin left, don't throw it away. Fry in some oil for 5-7 minutes until crispy. It tastes like chips!

Optional: I served the salmon sashimi with yuzu aioli for a slight citrus note. You can also serve the sashimi with lemon, cucumbers, and avocado.