Salmon capaccio with pickled beetroot
Thinly sliced salmon is beautiful served in a fragrant Asian ginger dressing, topped with homemade pickled beetroot, making this the perfect meal to serve to friends and family
Ingredients
- 300 gram skinless sashimi-quality salmon fillet
- baby herbs, to serve
- 1 large beetroot, peeled, cut into matchsticks
- 2 teaspoon brown sugar
- 1 teaspoon sea salt flakes
- 1 tablespoon rice wine vinegar
- Ginger dressing
- 2 teaspoon salt-reduced soy sauce
- 1 teaspoon grated ginger
- 1 tablespoon peanut oil
- 2 teaspoon sesame oil
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