Salmon sashimi with ponzu

Ensure the fish is fresh. Ponzu is a Japanese dressing. You can mix in a little wasabi paste into the dressing if you like.

Ponzu dressing

¼ cup	Soy sauce
¼ cup	Lime juice, or lemon juice
1 Tbsp	Rice vinegar
2 tsp	Sugar, or mirin
1 tsp	Sesame oil
1 piece	Ginger, around 2.5cm long, peeled, sliced thin and cut into matchsticks
1	Red chilli, seeds removed, very finely chopped

Salmon and vegetables

300 g	Boneless salmon fillets, skin off (Main)
1	Baby carrot, shedded or cut into fine matchsticks
2	Radishes, sliced thinly and cut into matchsticks
1 handful	Fresh coriander, to garnish
1	Spring onion, shredded, to garnish

Directions

1. Shake all dressing ingredients together in a screw top jar and chill until ready to serve.
2. Toss the dressing with the radish and carrot and leave to marinate for 5 minutes while you prepare the salmon.
3. Use a very sharp knife to slice the salmon thinly.
4. Arrange salmon on plates, top with marinated vegetables and dressing, and garnish with coriander and spring onion.