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Ensure the fish is fresh. Ponzu is a Japanese dressing. You can mix in a little wasabi paste into the dressing if you like.
Ponzu dressing
| ¼ cup | Soy sauce |
| ¼ cup | Lime juice, or lemon juice |
| 1 Tbsp | Rice vinegar |
| 2 tsp | Sugar, or mirin |
| 1 tsp | Sesame oil |
| 1 piece | Ginger, around 2.5cm long, peeled, sliced thin and cut into matchsticks |
| 1 | Red chilli, seeds removed, very finely chopped |
Salmon and vegetables
| 300 g | Boneless salmon fillets, skin off (Main) |
| 1 | Baby carrot, shedded or cut into fine matchsticks |
| 2 | Radishes, sliced thinly and cut into matchsticks |
| 1 handful | Fresh coriander, to garnish |
| 1 | Spring onion, shredded, to garnish |
Directions
- Shake all dressing ingredients together in a screw top jar and chill until ready to serve.
- Toss the dressing with the radish and carrot and leave to marinate for 5 minutes while you prepare the salmon.
- Use a very sharp knife to slice the salmon thinly.
- Arrange salmon on plates, top with marinated vegetables and dressing, and garnish with coriander and spring onion.
Matthew Cannon 
