Name: Salmon and cucumber spirals with melon wasabi splash
Yield: 4 servings
Cuisine: Asian
Ingredients: 60.00 ml soy sauce; 1.00 fresh ginger sliced; 1.00 lime sliced; 500.00 g salmon tail fillets; 1.00 lemon juice only; 0.00 salt; 0.50 cucumber julienned; 1.00 spring onions a bunch; 2.00 celery cut in matchsticks; 0.50 winter melon; 15.00 ml honey; 15.00 ml lime juice; 7.00 ml wasabi paste; 0.00 freshly ground black pepper

Recipe Disclaimer

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Ingredients (14)

WATER INFUSION

60.00 ml	soy sauce
1.00	fresh ginger — sliced
1.00	lime — sliced
500.00 g	salmon — tail fillets
1.00	lemon — juice only
0.00	salt
0.50	cucumber — julienned
1.00	spring onions — a bunch
2.00	celery — cut in matchsticks

WASABI-MELON SPLASH

0.50	winter melon
15.00 ml	honey
15.00 ml	lime juice
7.00 ml	wasabi — paste
0.00	freshly ground black pepper

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Method:

Rinse fish tails and pat dry with kitchen paper. Lay flesh side down on a board.
Squeeze over lemon juice and season with salt.
Place a small handful of cucumber, spring onion and celery vertically across the thickest end of the fillet.
Roll up so that the thinnest end of the fillet is on the outside.
Secure with a toothpick or athin stick of ginger.
Place fish spiral, standing up, into steamer lined with fresh ginger and lime slices.
Cover with foil or a lid and steam for eight to 10 minutes.
WASABI-MELON DRIZZLE
Pur&eacutee melon and pour into a small pot.
Add honey, lime juice and pepper and simmer gently for 10 minutes until slightly reduced.
Stir in wasabi and cool. Drizzle over fish spirals.

NUTRITION PER PORTION: Energy 1 276 kJ; Carbs 11,1 g; Protein 30,9 g; Fat 14,7 g.