SALMON SASHIMI WITH MISO, SHIRO & GINGER DRESSING

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SERVES

4

PREP TIME

20 MINUTES

COOKING TIME

0 MINUTES

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INGREDIENTS

350g Salmon Sashimi - Sliced

200g Chili Pickled Bamboo Shoots

2 x Spring Onion - trimmed and sliced in half lengthways

1 cup coriander leaves

2 x Avocado - cleaned & sliced into cubes

2 x Limes cut in half

for the dressing:

6 tablespoons peanut oil

3 tablespoons rice vinegar

1 tablespoon crushed fresh ginger

4 teaspoons white miso

1 teaspoon sesame oil

2 teaspoon  maple syrup

2 teaspoon white soy sauce / shiro shoyu

METHOD

Blitz all of the ingredients for the dressing using a stick blender until emulsified and well combined.

To Serve:

Arrange the Salmon Sashimi on one side of the plate and drizzle liberally with the dressing.

Arrange the avocado, coriander, bamboo, lime & spring onion around the salmon.

Notes:

If you can’t fine white soy / shiro shoyu use a light soy sauce instead

If you can’t find chili pickled bamboo shoots use finely shredded chinese cabbage lightly pickled with rice vinegar and a touch of sugar for a few minutes before serving.

Miso, Ginger & Salmon are a heavenly combination.

Serve in smaller portions as an entree or in individual dressed slices as a canape.