Find your recipes and restaurants here

Salmon sensation

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

Ingredients 11
Servings 6
Time 300


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


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.



NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.