Recipes from the Earth Hour Documentary by Lynton Tapp

Salmon Sashimi with Nashi Pear and Pomegranate Salad

Start this recipe 30 minutes ahead of prepping as you will have to cure the salmon for that time
- Lynton Tapp

Serves: 4


200g sashimi grade salmon, skin off

1 nashi pear

1 tbsp fresh lime juice

Seeds of ½ pomegranate

¼ tsp fresh white pepper

For the cure

30g table salt

20g caster sugar

1 tsp lime zest

1 tsp freshly grated ginger


In a small mixing bowl thoroughly combine the ingredients of the cure until everything is incorporated. In a plastic container completely cover the salmon with the curing salt and sit the salmon in the fridge for 30 minutes. After thirty minutes rinse the salmon off with cold water and pat dry with absorbent paper.

With a sharp chef’s knife on a clean seafood board slice the salmon fillets length ways as thin as you can, ideally 2-3mm and set aside. On a separate board and after cleaning your knife, cut the nashi pear into 3mm batons and dress them immediately with the fresh lime juice in a mixing bowl, set aside.

Lay the salmon slices onto a serving platter and scatter the nashi pear batons and pomegranate seeds over the top and lastly season with the fresh cracked white pepper.

Serve immediately.