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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

  1. Wrap salmon in plastic wrap and place in freezer for a few hours or until just frozen. Place green onions in ice water.
  2. Whisk together soy sauce, mirin, olive oil, garlic, ginger and chives in a bowl.
  3. Slice salmon into paper thin slices. Arrange on serving plate. Drizzle with dressing.
  4. 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
Cooking time
Serves
4

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