JAPANESE SALMON SALAD | SA Garden and Home

Ingredients

• 15ml white and/or black sesame seeds
• 200g fresh micro salad leaves and herbs
• ½ red pepper, deseeded and sliced
• 6 red spring onions, thinly sliced
• 1 Mediterranean cucumber, halved, deseeded and cut into thin strips
• 100g asparagus tips, blanched and drained
• 30g pickled ginger slices
• 3 radishes, thinly sliced
• 20g fresh bean sprouts, optional
• 16–20 slices salmon sashimi*
• 1 garlic clove, crushed
• 3–5ml wasabi paste, according to taste
• 5ml caster sugar
• 30ml rice wine vinegar
• 30ml light soy sauce
• 30ml olive oil
• salt and ground black pepper, to taste
• lime wedges