Refreshing appetizer made with raw salmon and crisp vegetable tossed with fresh lemon vinaigrette dressing.
Video
Equipment
Ingredients
- 1/4 onion
- 1 cup Mizuna green (Japanese mustard green )
- 5 oz salmon (Sashimi grade)
Dressing
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp white pepper
Instructions
- In a small bowl, whisk together all the ingredients for the dressing. Set aside.
- Slice the onion very thinly using a slicer or by hand. Cut the Mizuna greens into 2-inch (5 cm) lengths. Combine them in a medium bowl. Add half of the dressing and mix well.
- Slice the salmon very thinly. Arrange the vegetables in the center of a plate, then lay the salmon slices around them in a single layer. Drizzle with the remaining dressing and sprinkle a pinch of ground salt (to taste) over the fish.