Salmon Carpaccio Salad - cooking recipe

Ingredients

2 tbsp soy sauce
2 tbsp mirin
1 None lemon, 1 tbsp juice and finely grated zest
1 tsp sesame oil
1 lb sashimi grade salmon, cut into thin slices
1 1/3 cups mache leaves
1 None large red chili, deseeded and finely chopped
1 tsp black sesame seeds

Preparation

To make the dressing, place soy sauce, mirin, lemon juice and sesame oil into a bowl and stir to combine. Set aside.
Divide salmon between 4 serving plates.
Place the salad leaves, lemon zest, chili and a little of the soy dressing into a bowl and toss to combine.
Top each salmon carpaccio with some of the salad and sprinkle the sesame seeds on top. Serve with remaining dressing on the side.