Salmon Carpaccio w Wasabi Dressing

 

Ingredients:

500g salmon sashimi fillet

1 T salted baby capers, rinsed

Baby rocket leaves, to serve

Watercress sprigs, washed, dried, to serve

Lime wedges, to serve

Toasted baguette slices, to serve

Opito Bay black garlic salt

Wasabi dressing

1 T light soy sauce

1 T rice vinegar

1 T peanut oil

1 T fresh lime juice

1 t wasabi paste

1 T finely chopped fresh chives

 

Method:

1. Wrap the salmon in plastic wrap and place in the freezer for 3 hours or until just frozen.
2. To make wasabi dressing, whisk together the soy sauce, vinegar, oil, lime juice, wasabi paste and chives in a bowl. Season with salt and pepper.
3. Slice salmon into paper-thin slices. Arrange on plates. Sprinkle with capers, rocket and watercress. Drizzle with dressing and sprinkle with Opito Bay black garlic salt. Serve with lime wedges and baguette slices.

 

Recipe adapted from taste.com.au

Serves 4.

 

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