Name: Salmon sensation
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 4.00 beetroot; 1.00 fresh ginger sliced; 1.00 stalk lemongrass roughly chopped (remove outer leaves first); 1.00 red chilli; 2.00 limes limes; 7.00 ml sugar; 60.00 ml vinegar rice wine; 4.00 salmon fillets; 6.00 beetroot or sorrel leaves; 300.00 ml daikon peeled and finely shredded; 30.00 ml ginger pickled

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Ingredients (11)

4.00	beetroot
1.00	fresh ginger — sliced
1.00 stalk	lemongrass — roughly chopped (remove outer leaves first)
1.00	red chilli
2.00 limes	limes
7.00 ml	sugar
60.00 ml	vinegar — rice wine
4.00	salmon — fillets
6.00	beetroot — or sorrel leaves
300.00 ml	daikon — peeled and finely shredded
30.00 ml	ginger — pickled

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Method:

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.