Salmon Sashimi with Ginger Pickled Vegetables
⅓ telegraph cucumber, skinned and deseeded
2 tablespoons pickled ginger juice
2 radishes, thinly sliced
½ cup podded edamame beans, blanched
250 grams / 8.8 ounces 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.