Salmon carpaccio, shaved asparagus, ponzu dressing
( SERVES 4 )
Publication: Viva
Photo by Babiche Martens
Ponzu dressing
| 3 Tbsp | Rice vinegar |
| 2 Tbsp | Mirin |
| 3 Tbsp | Soy sauce, shoyu |
| 1 Tbsp | Lemon juice |
| 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.
https://www.eatwell.co.nz/recipe/4867/Salmon-carpaccio-shaved-asparagus-ponzu-dressing/
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