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 Lyndey Milan's Lamb Korma Recipe Words by Lyndey Milan on 11 Sep 2017 Food Chicken Chorizo and Lemon Tray Bake Words by Libby Travers on 10 Aug 2020 Food Jamie Oliver - cooking up a revolution Words by Mark Hughes on 26 Jan 2017 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