Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Tetsuya Wakuda’s Salmon Carpaccio With Wasabi Recipe Food Tetsuya Wakuda’s Salmon Carpaccio With Wasabi Recipe Preparation time 15 minutes Cooking time Serves 4 This exquisitely delicate dish would pair nicely with a young zesty Riesling. The Elredge Riesling 2016 is the perfect foil rich and juicy with a solid core of apple and citrus balanced by zesty acidity. Ingredients 1 x 500g sashimi grade salmon fillet 2 green onions, finely sliced 2 tbsp sashimi soy sauce 2 ½ tsp mirin 1 tbsp olive oil 1/8 tsp grated garlic 1/8 tsp grated fresh ginger 1 tbsp chopped chives Micro red chard to garnish Method Wrap salmon in plastic wrap and place in freezer for a few hours or until just frozen. Place green onions in ice water. Whisk together soy sauce, mirin, olive oil, garlic, ginger and chives in a bowl. Slice salmon into paper thin slices. Arrange on serving plate. Drizzle with dressing. Place shallots and red chard in centre of salmon. Serve. Note: You can ask your fishmonger to finely slice the sashimi salmon. Food Preparation Time 15 minutes Serves 4 Shop Dessert Wine You might also like Food Impress: Poh Ling Yeow Words by Mark Hughes on 14 Jun 2017 Food Tetsuya Wakuda’s Sushi at home recipe Words by Tetsuya Wakudu on 1 Sep 2017 Food Pan-Fried Fillet of Murray Cod With Red Wine Glaze Recipe Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline