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International Recipe : Salmon Carparccio with White Radish Salad

Serves 4


  • 200g sashimi-grade salmon
  • 80g white radish (daikon)
  • 1 medium-sized white onion
  • 1 Chinese fragrant pear
  • 1 tsp sesame oil
  • 1 tsp black sesame seeds
  • 1 tbsp salmon roe


  • 1 tsp mirin or white vinegar
  • 1 tsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • Flower of salt to taste
  • Freshly ground peppercorns to taste
  • 1 tbsp extra virgin olive oil
  • 12 purple basil leaves
  • 4 mizuna leaves (optional)


  1. Slice the salmon as thinly as you can and arrange on a plate in a round shape. Keep refrigerated.
  2. Peel the radish and shred into fine threads. Soak in iced water for 10 minutes and drain well.
  3. Slice the onion finely; slice the fragrant pear thinly, removing the seeds.
  4. Combine the radish, fragrant pear and onion in a bowl with the sesame oil, sesame seeds and salmon roe.
  5. In another bowl, mix the mirin, balsamic vinegar, soy sauce and honey. Season to taste with the salt and pepper.
  6. Drizzle the olive oil over the salmon and top with the radish salad. Drizzle over the dressing, and garnish with the purple basil and mizuna.

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Last Modified: 11/28/11.