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Sashimi of King Salmon, fennel and citrus dressing, First Harvest Salmon Pearls


50g First Harvest Salmon Pearls

  • 120g Sashimi grade King Salmon
  • ½ bulk fennel
  • 1 orange cut into segments.
  • ¼ red onion finely sliced
  • 1 stalk spring onion finely sliced.
  • Dill tips for garnish

For the dressing

  • Juice and zest of 1 orange
  • 45mls Extra Virgin Olive Oil
  • ½ tsp sugar
  • 1 tbl spoon light soy sauce.


Fine slice the Salmon as thin as you like it. Set aside in the fridge to chill until required.

For the dressing mix all ingredients together until sugar is dissolved. Set aside in fridge also.

Fine dice the fennel and onion, slice spring onions and segment the orange. All ingredients can be combined together in a bowl. Lay the fish on the serving plate (have a plate in the fridge to cool down to keep the sashimi nice and cold) and scatter the fennel and orange mixture over the top. Dress generously with the dressing all over the fish and garnish. Finish with the First Harvest Salmon Pearls and sprigs of dill. Season with fresh cracked salt and pepper. Serve chilled (This is a great entrée to pre prepare ahead of time and keep in the fridge until required!)

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