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BIG GLORY BAY SALMON SASHIMI WITH GINGER PICKLED VEGETABLES

Prep time: 15 minutes
Cook time: 0 minutes
Serves about 2

INGREDIENTS

  • ⅓ Telegraph cucumber, skinned and deseeded
  • 2 tablespoons pickled ginger juice
  • 2 radishes, thinly sliced
  • ½ cup podded edamame beans, blanched
  • 250g Big Glory Bay King Salmon fillet, boneless, skin removed
  • 3 tablespoons ponzu sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon black sesame seeds, toasted
  1. Cut the cucumber into small cubes then place in a bowl along with the edamame beans, sliced radish and pickled ginger juice.
  2. In a small bowl, mix together ponzu sauce and sesame oil.
  3. Finely slice salmon and arrange on a serving plate. Drizzle salmon with ponzu sauce mixture and top with pickled vegetables. Finish with black sesame seeds.