There’s no better way to showcase a beautiful piece of salmon than to serve it thinly sliced, gorgeously garnished and topped with punchy condiments such as beetroot salsa and wasabi mayonnaise. Serve this impressive dish alongside fresh baguette.

Serves 8

600 g fresh Akaroa boneless salmon fillet
3 Tbsp extra virgin olive oil (EVO)
¼ cup Sabato Julie Le Clerc beetroot salsa
3 Tbsp Sabato wasabi mayonnaise
¼ cup Sabato semi-dried cherry tomatoes
1/3 cup pistachio nuts, shelled
Microgreens, to garnish

Slice salmon very thinly, on an angle, against the grain. Arrange salmon in a single layer onto a serving platter. Drizzle with oil to lightly coat.

Randomly place teaspoons of beetroot salsa onto the salmon. Then randomly place small dollops of wasabi mayonnaise onto the salmon. Scatter with cherry tomatoes and pistachios.

Garnish with microgreens and serve immediately.

Recipe by Julie Le Clerc



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