Salmon carpaccio, shaved asparagus, ponzu dressing
Photo by Babiche Martens
- To make the dressing, combine all the ingredients in a saucepan. Bring to the boil while stirring to combine, then turn off and let cool.
- Slice the salmon very thinly with a sharp knife. Trim the top and bottom off the asparagus. Peel the spears with a vegetable peeler to produce very fine shavings. Toss gently in the lime juice to coat.
- Plate the salmon and asparagus, dress with the ponzu and serve.