Marinated Salmon Salad with Lime and Pickled Ginger
- 450g fresh salmon fillet
- 3 limes, juiced
- 1 teaspoon salt
- 2 teaspoons caster sugar
- 2 butter crunch lettuces, leaves separated, washed and dried
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons pickled ginger, finely sliced
- 2 tablespoons finely grated ginger root
- 50ml rice wine vinegar
- 2 tablespoons soy sauce
- salt and freshly ground white pepper
- 100ml sesame oil
- 100ml vegetable oil
- A few sprigs of fresh coriander
Trim the salmon fillet very well by cutting away greyish parts ensuring there are no bones. Slice the fillet into about 16 thin slices and lay these in a non-reactive dish (e.g. ceramic or stainless steel).
Whisk the lime juice, salt and sugar together in a small bowl then pour it over the salmon pieces. Allow this to marinate for 5-10 minutes depending on how “cooked” you prefer the salmon to be.
For the dressing, combine all the ingredients except the oils together in a bowl and whisk until the salt has dissolved. Slowly whisk in the oils, drop at a time and taste for seasoning (this dressing should not emulsify completely).
To serve, toss the lettuce leaves, coriander and pickled ginger with a little of the dressing. Divide between the serving plates arranging neatly by pressing the salad into 10cm ring mould. Drain the salmon slices and place artfully on top of the salad.
Garnish with a sprig of fresh coriander and a drizzle of the dressing around the salad.
John Hawkesby’s wine recommendation
The Darling 2009
Poderi Crisci 2009