Salmon carpaccio, shaved asparagus, ponzu dressing
|3 tbsp||Rice vinegar|
|1 tbsp||Lemon juice|
|3 tbsp||Soy sauce, (shoyu)|
|300 g||Salmon, (skinned and pin boned)|
|2 tbsp||Lime juice, (fresh)|
- 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.
This dish is best matched with
$ VIEW DEAL