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Salmon - Springtime Sashimi

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3.21 / 5.00

May 10, 2013 | 8:35 PM EDT
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3264 x 2448 px
2.9 mb

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Author Comments

A springtime salmon sashimi, modified and deconstructed from an old salmon tartare recipe that I used to make (That didn't look quite this good)

-Seared Salmon Sashimi (mostly raw, with one seared side)
-Lemon Caper Foam
-Grapefruit Segments
-Caramel Apple Yogurt
-Fennel, compressed in white wine and apple
-Cucumber strip
-Dehydrated Caper
-Rice Paper chip
-Braised Mustard Seed
-Garnishes of Dill, Fennel Fronds, Orchid Blossom, and Frisee

Also, for the people who haven't thoroughly read the FAQ (I wish I wouldn't have to keep posting this):

Q: No photographs? What about a photo of a painting I did in real life?
A: A photograph of a sculpture, painting, or some other piece of art you have made are in fact exceptions to this rule. Feel free to submit scans and photographs of your art if it's not already in a digital format.



Rated 4.5 / 5 stars

Beautiful looking dish, but seeing as I'm not a sushi fan, I think I'll pass :P The lemon foam looks kind of like soap bubbles.


Rated 5 / 5 stars

How much would you say you spend on these recipes? Anyways... this looks close enough to looking like a painting.

Ironchefgriffin responds:

Time wise this took me about an hour and a half to make, not counting the time I spent waiting for the capers to dehydrate.

Money wise it cost about $40 to buy all the ingredients, but I bought more than I needed to make the two plates that I put together. The amount of stuff I bought would make about 5 or 6 plates.