Quick & Easy

Sashimi salmon with lemon

Sashimi salmon with lemon


Lemon dipping sauce


1.Place daikon and carrot in separate bowls, cover with iced water; stand 15 minutes. Drain combined daikon and carrot.
2.To make wasabi leaves, add enough water to wasabi to make a soft, spreadable paste; roll level teaspoons into small balls. Flatten; shape with fingers into leaf shape. Lightly mark veins with a small knife or toothpick.
3.To make lemon dipping sauce, stir vinegar, sugar and sauce in small saucepan over heat, without boiling, until sugar dissolves. Remove from heat, add rind; stand 10 minutes. Strain sauce into serving dish; discard rind. Sprinkle sauce with onion.
4.Place knife at 45-degree angle to edge of salmon fillet; slice thinly. Cover salmon slices with plastic wrap to prevent drying out.
5.Roll one slice of salmon tightly then wrap three or four salmon slices around upright rolled piece until it resembles a rose. Repeat with remaining salmon to make 12 roses.
6.Divide daikon mixture and salmon roses among serving plates; arrange wasabi leaves around roses.
7.Serve with ginger and lemon dipping sauce.

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