thebigfatnoodle

Salmon carpaccio in a lime and ponzu based dressing

Lime and ponzu dressed salmon carpaccio (serves 2 people as a starter or 2 as a light supper)

1 large uncooked salmon fillet, skin removed and sliced as thinly as possible

2 tablespoons ponzu sauce

2 tablespoons fresh squeezed lime juice

1 tablespoon soy sauce

1 tablespoon teriyaki sauce

1/2 teaspoon sugar

1/4 Finely chopped lime zest

A drop of sesame oil (and I really do mean a drop)

1 tablespoon sesame seeds, toasted

1 teaspoon finely chopped chives

1 handful baby watercress leaves (or pea shoots if you can get hold of them)

To put the dish together, first slice the raw salmon as thinly as possible and lay them out flat on a plate.

Mix all of the liquid ingredients together for the marinade, toast the sesame seeds and then add them to your marinade, along with the chopped chives.

Grab a small bunch of baby watercress leaves and place them on too of the raw salmon.

Drizzle a generous amount of sesame and ponzu marinade all over your fish, and allow your salmon carpaccio to sit in the marinade (in a cool place but not in the fridge) for at least 10 minutes before eating.