600g of best quality sashimi grade salmon 12 green asparagus spears, ends trimmed Juice from one and half limes 4 Tbs of soya sauce (or to taste) 1 Tbs of the juice from the pickled ginger 2 tsp of fish sauce 1 - 2 tsp of wasabi or horse radish 30g of coriander, roughly chopped 30g of mint, roughly chopped 30g of wild rocket, roughly chopped 6 Tbs of pickled sushi ginger, roughly chopped 60ml of sesame oil 30ml of olive oil Black and white sesame seeds for garnish
1. Freeze your salmon in order to make it easier to cut. You may need to let it to thaw a bit if it is frozen too hard. Cut it into very thin slices and lay these slightly overlapping on a platter and allow this to defrost completely. Cover the asparagus spears with boiling water from the kettle for 5 minutes, then drain and rinse with cold water, setting them aside for later. 2. Drizzle them with a little olive oil and some salt to taste. 3. Mix up the dressing ingredients -- the lime juice, soya, wasabi, fish sauce and ginger juice and set aside for later. 4. Wash, drain and roughly chop up the herbs. 5. Add the chopped ginger and set aside for later. 6. When you are ready to serve, heat the sesame and olive oil until smoking hot. Drizzle the hot oil over the salmon, pour over the dressing. 7. Arrange the asparagus spears and pile the herbs over the top. 8. Garnish with sesame seeds and serve immediately.