Salmon carpaccio, shaved asparagus, ponzu dressing
18/11/2010
Serves 4
Ponzu dressing
| 3 tbsp | Rice vinegar |
| 2 tbsp | Mirin |
| 1 tbsp | Lemon juice |
| 3 tbsp | Soy sauce, (shoyu) |
| 2 tbsp | Dashi |
Ingredients
| 300 g | Salmon, (skinned and pin boned) |
| 1 bunch | Asparagus |
| 2 tbsp | Lime juice, (fresh) |
Directions
- To make the dressing; combine all the ingredients in a saucepan. Bring to the boil while stirring to combine, then turn off and let cool.
- Slice the salmon very thinly with a sharp knife. Trim the top and bottom off the asparagus. Peel the spears with a vegetable peeler to produce very fine shavings. Toss gently in the lime juice to coat.
- Plate the salmon and asparagus, dress with the ponzu and serve.
Wine Match
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