Salmon carpaccio, shaved asparagus, ponzu dressing

Babiche Martens

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 (Main)
2 Tbsp	Lime juice, fresh
1 bunch	Asparagus

Directions

1. 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.
2. 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.
3. Plate the salmon and asparagus, dress with the ponzu and serve.