Serves 4
Ingredients
- 4 x 140 gr./6 oz Salmon fillet
- 12 Shiitake mushrooms
- 4 Baby bok choy cut in half
- 4 Scallion tops
- 12 Asparagus
- 4 Peeled Shrimp
- Sauce
- 1/4 cup soy sauce
- 3 tsp. sesame oil
- 4 tsp. toasted sesame seeds
- 4 chopped scallions
- 8 limes, juice garnish
- 4 Crispy tortillas wafer
- 1 Bunch, Fresh Cilantro
- 4 Basil leaves, deep-fried
Method
Pan sear the salmon fillets in a hot non stick pan and finish in the oven, cook medium rare.
Wash the baby bok choy, peel and trim the asparagus.
Sauté the shimp. Sauté the shiitake, bok choy and asparagus, arrange the vegetable on a plate and place the fish on top.
Mix the ingredients for the vinaigrette together and dress the plate. Garnish with crisp tortilla, sprigs of fresh cilantro and basil leaves.
