Salmon Sashimi Chocolate Bark with Wasabi Dust
Salmon Sashimi Chocolate Bark with Wasabi Dust
Ingredients
For the Chocolate Bark
- 8 ounces dark chocolate, high quality, 70% cacao or higher, chopped
- 1/4 teaspoon flaky sea salt
For the Salmon Sashimi
- 6 ounces sushi-grade salmon fillet, skin removed, pin bones removed
For the Wasabi Dust and Garnish
- 1 teaspoon wasabi powder
- 1 teaspoon black sesame seeds, toasted
- 1 teaspoon white sesame seeds, toasted
Instructions
- 1
Line a baking sheet with parchment paper. Ensure the parchment paper extends slightly over the edges for easy handling.
⏱️ 2 min00
- 2
Melt the chopped dark chocolate. You can do this using a double boiler over simmering water, stirring until smooth, or in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth.
⏱️ 5 min00
- 3
Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it evenly into a thin layer, about 1/8 to 1/4 inch thick. Sprinkle the flaky sea salt evenly over the chocolate.
⏱️ 3 min00
- 4
Place the baking sheet in the refrigerator and chill for at least 15 minutes, or until the chocolate is firm but not brittle.
⏱️ 15 min00
- 5
While the chocolate chills, prepare the salmon. Using a very sharp knife, slice the sushi-grade salmon fillet against the grain into very thin pieces, about 1/8 inch thick. Aim for sashimi-style slices.
⏱️ 5 min00
- 6
Once the chocolate is firm, remove it from the refrigerator. Carefully arrange the salmon slices over the chocolate layer, leaving a small border around the edges. You can overlap the salmon slightly for a fuller coverage.
⏱️ 5 min00
- 7
Using a small fine-mesh sieve, dust the wasabi powder evenly over the salmon and chocolate. Be mindful of the amount, as wasabi can be quite potent.
⏱️ 2 min00
- 8
Sprinkle the toasted black and white sesame seeds over the salmon and wasabi dust for added texture and visual appeal.
⏱️ 1 min00
- 9
Return the baking sheet to the refrigerator and chill for another 45 minutes to 1 hour, or until the chocolate is completely firm and the salmon is well-chilled.
⏱️ 45 min00
- 10
Once fully chilled, remove the bark from the refrigerator. Carefully lift the parchment paper and chocolate bark from the baking sheet. Break the bark into irregular, bite-sized pieces. Serve immediately and enjoy this unique culinary creation!
⏱️ 2 min00
Kitchen Tools
Nutrition Facts (per serving)
Salmon Sashimi Chocolate Bark with Wasabi Dust
Ingredients
For the Chocolate Bark
- 8 ounces dark chocolate, high quality, 70% cacao or higher, chopped
- 1/4 teaspoon flaky sea salt
For the Salmon Sashimi
- 6 ounces sushi-grade salmon fillet, skin removed, pin bones removed
For the Wasabi Dust and Garnish
- 1 teaspoon wasabi powder
- 1 teaspoon black sesame seeds, toasted
- 1 teaspoon white sesame seeds, toasted
Instructions
- 1
Line a baking sheet with parchment paper. Ensure the parchment paper extends slightly over the edges for easy handling.
⏱️ 2 min00 - 2
Melt the chopped dark chocolate. You can do this using a double boiler over simmering water, stirring until smooth, or in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth.
⏱️ 5 min00 - 3
Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it evenly into a thin layer, about 1/8 to 1/4 inch thick. Sprinkle the flaky sea salt evenly over the chocolate.
⏱️ 3 min00 - 4
Place the baking sheet in the refrigerator and chill for at least 15 minutes, or until the chocolate is firm but not brittle.
⏱️ 15 min00 - 5
While the chocolate chills, prepare the salmon. Using a very sharp knife, slice the sushi-grade salmon fillet against the grain into very thin pieces, about 1/8 inch thick. Aim for sashimi-style slices.
⏱️ 5 min00 - 6
Once the chocolate is firm, remove it from the refrigerator. Carefully arrange the salmon slices over the chocolate layer, leaving a small border around the edges. You can overlap the salmon slightly for a fuller coverage.
⏱️ 5 min00 - 7
Using a small fine-mesh sieve, dust the wasabi powder evenly over the salmon and chocolate. Be mindful of the amount, as wasabi can be quite potent.
⏱️ 2 min00 - 8
Sprinkle the toasted black and white sesame seeds over the salmon and wasabi dust for added texture and visual appeal.
⏱️ 1 min00 - 9
Return the baking sheet to the refrigerator and chill for another 45 minutes to 1 hour, or until the chocolate is completely firm and the salmon is well-chilled.
⏱️ 45 min00 - 10
Once fully chilled, remove the bark from the refrigerator. Carefully lift the parchment paper and chocolate bark from the baking sheet. Break the bark into irregular, bite-sized pieces. Serve immediately and enjoy this unique culinary creation!
⏱️ 2 min00