Ingredients
- 500 g yellow carrots, peeled and roughly chopped
- 25 ml canola oil
- 1 tsp sesame oil
- 25 ml honey
- 50 ml soya sauce
- 25 ml lemon juice
- 50 ml canola oil
- 1 tbsp onion sprouts
- 10 – 12 radishes, shaved
- 600 g fresh salmon
- 30 g black sesame seeds, toasted
Instructions
1. Place the carrots in a saucepan over medium-high heat, cover with water and cook until completely tender, 30 – 45 minutes. Drain and set aside to cool slightly.
2. Place the carrots in a blender and blitz until smooth, adding a little water if the mixture is too thick.
3. Add the canola and sesame oils, and blend well.
4. Rub the purée through a fine sieve and set aside to cool.
5. Prepare the dressing by combining the honey, soya sauce, lemon juice, canola oil, sprouts and radishes. Toss well.
6. Roll the salmon in the toasted sesame seeds and cut into sashimi slices.
7. Serve the sashimi on the carrot purée and spoon the radish dressing over the top.
