Salmon carpaccio, shaved asparagus, ponzu dressing

Salmon carpaccio, shaved asparagus, ponzu dressing. Photo / Babiche Martens

Serves 4

Ponzu dressing
3 Tbs rice vinegar
2 Tbs mirin
1 Tbs lemon juice
3 Tbs shoyu
2 Tbs dashi
300g salmon fillet, skinned and pin boned
1 bunch asparagus
2 Tbs fresh lime juice

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.