Salmon carpaccio with wasabi dressing

Cooking Fish Salmon carpaccio with wasabi dressing

Wafer-thin slices of salmon taste beautiful against the spicy wasabi dressing and peppery watercress.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Lactose free Milk free Shellfish free
  1. Wrap the salmon in plastic wrap and place in the freezer for 3 hours or until just frozen.
  2. To make wasabi dressing, whisk together the soy sauce, vinegar, oil, lime juice, wasabi paste and chives in a bowl. Season with salt and pepper.
  3. Slice salmon into paper-thin slices. Arrange on plates. Sprinkle with capers, rocket and watercress. Drizzle with dressing and serve with lime wedges and baguette slices.

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1 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
2 tsp light soy sauce
2 tsp rice vinegar
2 tsp peanut oil
2 tsp fresh lime juice
1 tsp wasabi paste
2 tbsp finely chopped fresh chives
Salt & freshly ground black pepper

Adv

Autors
Preparation time
3:10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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