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.
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.