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Ingredients
4 filet of sashimi quality wild salmon (4 oz each)
2 red bell pepper, roasted, peeled and seeded
1/4 cup pomegranate seed
1/4 cup daikon sprout
2 tablespoon olive oil
2 tablepoon lemon juice or sherry vinegar
1 teaspoon of chili flakes
4 teaspoon of finely chopped lemongrass
Fleur de sel to taste
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Method
Slice the wild salmon filet into 4 thin slices (about
1/3 inch), slice the roasted bell pepper to match the
salmon, on a large plate, arrange the salmon and roasted
bell pepper alternately, drizzle over olive oil, lemon
juice or vinegar, sprinkle over fleur de sel, chili flakes,
lemongrass, pomegranate seed, daikon sprout and serve
Serves 8
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