Autumn｜Seafood｜Western food｜サーモンのカルパッチョ・山椒風味
Salmon Carpaccio with Sansho Pepper Flavor
Culinary Art Studio 2015.Oct.
Ingredients (Serves 2)
| King Salmon Sashimi | 80g ... Season with salt and pepper, then slice |
| Salt & Pepper | To taste |
| Kaiware (Radish Sprouts) | As needed ... Cut into 1.5cm lengths, rinse in water, and drain |
| Daikon Radish | As needed ... Thinly sliced into rounds, then julienned, rinsed in water, and drained |
Sansho Dressing
| White Leek | 1/4 stalk ... Halved lengthwise, then thinly sliced |
| Salt | 1/4 tsp |
| Sugar | 1/2 tsp |
| Ground Sansho Pepper | 1/4 tsp |
| Olive Oil | 2 tbsp |
| Ginger Juice | 1 tsp |
| Soy Sauce | 1/2 tsp |
| Vinegar | 2 tsp |
Procedure
- Prepare the sansho dressing. In a bowl, combine the white leek, salt, sugar, and ground sansho pepper. Gradually add the olive oil while mixing well. Add the ginger juice, soy sauce, and vinegar, and mix again.
- Arrange the daikon and kaiware on a plate, alternating with the salmon slices. Drizzle with the sansho dressing and lightly sprinkle with additional ground sansho pepper.