Salmon Sashimi with Citrus Ponzu and Pickled Kohlrabi
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Feeds 1 - 2 people 
Prep time 15m
Cook time 0m
Description
This light and refreshing dish uses sashimi-grade salmon, which focuses on the superior quality of the ingredients. Only a few elements are needed to create this elegant dish. A zingy dressing with citrus ponzu, soy and sesame is used to enhance the beautiful flavour of the salmon. Vegetables such as marinated cucumber, pickled kohlrabi and fresh radish add both an aromatic boost with gentle pops of sweetness and a crunchy texture to cut through the richness of the salmon. A fine sprinkle of salty wakame seaweed is the finishing touch.
- ¼ Cucumber, peeled and finely diced
- 3 tbsp Citrus ponzu
- ¼ Kohlrabi, peeled and thinly sliced
- 2 tbsp Rice wine vinegar
- A pinch of Sugar
- 500g Premium dried wakame seaweed, rehydrated
- 2 tbsp Light soy sauce
- 1 tbsp Toasted sesame oil
- 2 x 180g Sashimi grade salmon fillets
- 2 Breakfast radishes, finely sliced
- 1 tsp Roasted black sesame seeds
- Peel and cut the cucumber into fine dice, removing the seeds. Pour over half the citrus ponzu and leave to marinate. If you have access to a vac-pack machine you can vac-pack it in the citrus ponzu to infuse the flavour.
- Peel and remove the tough skin from the kohlrabi, then slice the kohlrabi into super thin slices, using a mandolin. Cut these slices in half then sprinkle over the rice wine vinegar and a pinch of sugar, massage this into the kohlrabi and set aside to marinate.
- Rehydrate the wakame in water then finely chop it. You can also deep-fry some of the dried wakame to add an optional extra crunch.
- Remove the skin from the salmon and thinly slice on the diagonal against the grain. Make the dressing by mixing together the rest of the citrus ponzu, light soy sauce and sesame oil. Pour over the sliced salmon.
- Plate the dish by layering the pickled kohlrabi, marinated cucumber and salmon. Sprinkle the sliced radishes, wakame and sesame seeds on top.
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