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Movember Recipe Of The Week – Ginger Salmon Sashimi

This week has been all about Movember. We hope we’ve helped raise awareness about the importance of preventing prostate cancer. We also know you men are united in the cause! After all, this official campaign is celebrated in 21 countries across five continents. And we would like wrap it up with a healthy cancer-fighting recipe.

This month should be all about healthy eating, and eating in moderation from a wide range of foods that offer key nutrients and vitamins. While your moustache grows, your waistline should shrink, say the experts. And so should your realization of the effects that healthy eating has on your whole being. So don’t forget to fill up on fruits and veggies, healthy proteins and good fats. Also, watch the salt and check the labels on all the liquids you’re consuming.

Ginger Salmon Sashimi


1/4 cup plus 2 tablespoons low-sodium soy sauce
1 teaspoon fresh lime juice
1 teaspoon fresh orange juice
12 3mm thick slices of salmon, cut into 5cm squares (around 100 to 120 grams)
1 5mm piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
1 tablespoon snipped chives
2 tablespoons grapeseed oil
1 teaspoon sesame oil

2 avocados, ripe, diced
1 1/2 teaspoons roasted sesame seeds
2 tablespoons cilantro leaves


In a small bowl, mix 2 tablespoons of the soy sauce with the lime and orange juices. In a medium bowl, toss the salmon with the remaining 1/4 cup of soy sauce and let stand for 1 minute, then drain. Arrange 3 slices of salmon on each plate and top with the ginger and chives.

In a small saucepan, heat the grapeseed oil with the sesame oil over moderately high heat until smoking, about 2 minutes. Drizzle the hot oil over the salmon pieces. Place some diced avocado on a plate and lay the chunks of salmon over them. Spoon the soy-citrus sauce on top. Sprinkle with the roasted sesame seeds and cilantro leaves and serve.



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