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Salmon carpaccio with wasabi dressing
Salmon carpaccio with wasabi dressing
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Prep Time:
190 minutes
Cook Time:
Total Time:
190 minutes
Sliced salmon with zesty wasabi dressing and peppery watercress.
Ingredients:
  • 1 (about 250g) salmon fillet, skin and bones removed
  • 2 tsp salted baby capers, rinsed
  • Baby rocket leaves, to serve
  • Watercress sprigs, washed, dried, to serve
  • Lime wedges, to serve
  • Toasted baguette slices, to serve
  • 10.60 gm light soy sauce
  • 2 tsp rice vinegar
  • 9.20 gm peanut oil
  • 10.60 gm fresh lime juice
  • 1 tsp wasabi paste
  • 40.00 ml finely chopped fresh chives
  • Salt & freshly ground black pepper
Instructions:
  • Cover the salmon with plastic wrap and let it chill in the freezer for 3 hours until it's just frozen.
  • Combine soy sauce, vinegar, oil, lime juice, wasabi paste, and chives in a bowl. Season with salt and pepper to make a flavorful wasabi dressing.
  • Thinly slice the salmon. Plate the slices neatly. Top with capers, arugula, and watercress. Drizzle with dressing and garnish with lime wedges. Serve with baguette slices.

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