This is exactly the type of dish I love to eat, light, pretty to look at and colourful. Although the recipe looks a little intimidating it’s actually quite easy and because most of the work is done ahead of time, perfect for dinner parties.
For the salmon:
In a bowl mix together all ingredients apart from the salmon in a bowl.
Add the salmon making sure to cover the salmon completely top and bottom.
Cover with cling film and refrigerate for 18 hours.
For the pickled radish:
Mix together the rice vinegar, sugar and ginger powder in a mixing bowl. Add the radish and allow to pickle for 1 hour
For the furikake:
Mix all the ingredients together in a bowl. Set aside for later use
Remove the salmon from the curing mixture and wash under cold water then pat dry with paper cloth.
Slice the salmon as thin as possible and lay out on to a serving plate.
Scatter over the most of the furikake add 5-6 dollops of dashi mayo. Then add the wakame, pickled radish, spring onions, lemon balm and shiso.
Top with the remaining furikake.
* Wakame, dashi and bonito can all be found in most Asian grocery stores. If you can't get micro herbs you could leave them out of the recipe or use coriander or mint.
Trending This Week