SALMON CRUDO WITH PONZU

METHOD

Step 1

Combine all ponzu ingredients in clean jar. Refrigerate for 12 hours.

Step 2

Strain and discard solids.

Step 3

Unused ponzu can be stored in a clean jar in the refrigerator for up to 1 month.

Step 4

Slice salmon thinly and lay on plate.

Step 5

Dress with ponzu and garnish with finger lime and micro herbs.

Ingredients:

• 1kg Tassal Salmon, skin off
• native finger lime to garnish
• micro herbs to garnish
• ponzu
  • 125ml soy
  • 40ml mirin
  • 125ml mixed citrus (lemon, lime, yuzu)
  • 40ml rice vinegar
  • 4g bonito flakes
  • 5g dried kombu