Salmon carpaccio

Name: Salmon carpaccio
Yield: 4
Ingredients: 500 g Salmon, sashimi-grade, skin and bones removed (Main); 1 Meyer lemon, or 2, segmented; 1 piece Lemongrass, approx. 2.5 cm, white part only, very finely chopped; 1 handful Baby cress, or soft fresh herbs; 1 Tbsp Ginger, approx. 4cm piece, finely grated; 3 Tbsp Light soy sauce; 2 Tbsp Lemon juice; 1 Tbsp Toasted sesame oil; 1 Tbsp Grapeseed oil; 1 Tbsp Palm sugar, grated, alternatively use soft brown sugar

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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The meyer lemon is perfect for this dish as they have a sweet flavour and low acidity.

Ingredients

500 g	Salmon, sashimi-grade, skin and bones removed (Main)
1	Meyer lemon, or 2, segmented
1 piece	Lemongrass, approx. 2.5 cm, white part only, very finely chopped
1 handful	Baby cress, or soft fresh herbs

Dressing

1 Tbsp	Ginger, approx. 4cm piece, finely grated
3 Tbsp	Light soy sauce
2 Tbsp	Lemon juice
1 Tbsp	Toasted sesame oil
1 Tbsp	Grapeseed oil
1 Tbsp	Palm sugar, grated, alternatively use soft brown sugar

Directions

Slice the salmon as thinly as you possibly can and place straight on to serving plates or one large platter. Scatter over the lemon segments, lemongrass and baby cress.
Place all the dressing ingredients in a jar with a screwtop lid and shake well. Drizzle a little over the salmon and serve the remainder separately.

Make a change

Make toasted rice powder to srinkle over the carpaccio by placing ½ cup jasmine rice in a frying pan or wok and stir-frying over medium heat until the rice is aromatic and lightly toasted. Allow to cool, then grind to a fine powder. Keep in an airtight container.