Sashimi Salmon Plate with Korean Style Dipping Sauce
Serves 6-8 as a starter
Prep: 5 minutes
The best way to enjoy our King salmon is raw, showcasing its buttery glory. Paired here with an easy dipping sauce that accentuates the beautiful colour our salmon is known for, this is Akaroa salmon on full display.
Ingredients:
- 300g Akaroa King salmon, sliced 0.5cm thin
- 1 tbsp Gochujang
- 1 tbsp chopped kimchi
- Juice of ½ a lemon
- 1 tsp sesame oil
- 2 tsp maple syrup
- 1 spring onion, white part finely chopped, green part shredded
- Sliced red chilli, micro herbs, and togarashi to serve
Method:
- Place gochujang, kimchi, lemon juice, sesame oil, maple syrup, white part of the spring onion, and 1 tablespoon water in a blender or small food processor. Blend until finely chopped and smooth. Season to taste.
- Spoon the sauce onto a shallow plate and arrange the sliced salmon pieces on top.
- Garnish with sliced red chilli, shredded green onion, micro herbs, and a sprinkle of togarashi.
- Serve immediately.
