Salmon sensation

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 11
Servings 6
Time 300

Ingredients

  • 4
    fresh beetroot
  • 1
    5 cm knob ginger, thickly sliced
  • 1
    stalk
    lemon grass, roughly chopped (remove outer leaves first)
  • 1
    whole red chilli, slit
  • 2
    limes
    juice of 2 limes
  • 7
    ml
    sugar
  • 60
    ml
    rice wine vinegar
  • 4
    sashimi-quality salmon fillets, with skin
  • 6
    beetroot or sorrel leaves to serve
  • 300
    ml
    daikon, peeled and finely shredded
  • 30
    ml
    pickled ginger
 

Method

5
 
Scrub and thoroughly clean beetroot bulbs. Quarter, then place in a large pot or frying pan with ginger, lemon, grass, chilli, lime juice , sugar and rice wine vinegar. Add enough water to just cover the beetroot.

Bring to the boil and cook for 5 minutes. Remove from heat and cool completely.

Add salmon; refrigerate and allow to marinate for at least 4 hours, turning form time to time. Remove salmon from marinade, gently peel off skin and slice thinly.

Arrange shredded daikon on a beetroot or sorrel leaf. Top with pickled ginger and a slice of salmon.

 

 

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