The meyer lemon is perfect for this dish as they have a sweet flavour and low acidity.
Ingredients
| 500 g | Salmon, sashimi-grade, skin and bones removed (Main) |
| 1 | Meyer lemon, or 2, segmented |
| 1 piece | Lemongrass, approx. 2.5 cm, white part only, very finely chopped |
| 1 handful | Baby cress, or soft fresh herbs |
Dressing
| 1 Tbsp | Ginger, approx. 4cm piece, finely grated |
| 3 Tbsp | Light soy sauce |
| 2 Tbsp | Lemon juice |
| 1 Tbsp | Toasted sesame oil |
| 1 Tbsp | Grapeseed oil |
| 1 Tbsp | Palm sugar, grated, alternatively use soft brown sugar |
Directions
- Slice the salmon as thinly as you possibly can and place straight on to serving plates or one large platter. Scatter over the lemon segments, lemongrass and baby cress.
- Place all the dressing ingredients in a jar with a screwtop lid and shake well. Drizzle a little over the salmon and serve the remainder separately.
Make a change
Make toasted rice powder to srinkle over the carpaccio by placing ½ cup jasmine rice in a frying pan or wok and stir-frying over medium heat until