An light and fresh alfresco appetiser perfect for hot summer months
|Prep time||5 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the lime chilli dressing, whisk together 1 deseeded and finely chopped red chilli, the zest and juice of 2 limes, 6 finely chopped chives, 2 tbsp sesame oil, 1 tbsp soya sauce, a 2.5cm finely grated ginger piece and 1 tsp spinneysFOOD white sesame seeds. Set aside.
Cut the 600g salmon into 5mm-thick slices.
Place the sashimi on a plate and top with the dressing.
Serve with the lime wedges.