Salmon Carpaccio with Ponzu Mustard Dressing

If I could transport myself from Japan to Italy and back in an instant, I’d be thrilled. From salmon sashimi to salmon carpaccio, I never say no to salmon in all its beautiful omega glory. With a savory and tart Ponzu Mustard dressing, this salmon appetizer is a sophisticated¬†opener to any beautiful home cooked meal. I can’t stress enough that you need to start with sashimi grade salmon here. Regular salmon will not work for sashimi or carpaccio style dishes.

Serves 4


3/4 lb sushi grade fresh salmon

3/4 tablespoon ponzu vinegar

3/4 tablespoon mustard

2 tablespoons soy sauce

2 teaspoons mirin

1/4 teaspoon sesame oil

1 large scallion finely chopped for garnish


In a medium sized bowl, whisk together the ponzu, mustard, soy sauce, mirin and sesame oil until thoroughly combined. Set aside.

Using a sharp sushi knife, slice the salmon thinly. Arrange on a serving plate. Drizzle with the the dressing and garnish with the chopped scallion. Serve immediately.