Some time back I made this salmon carpaccio for a dinner party. The richness of the salmon was wonderfully balanced with the pickled ginger, which I pickled myself simply with sugar and rice vinegar. I let it sit for at least two hours to get rid of the sharpness of the ginger. The edamame beans gave a nice bite and provided the contrasting colour and taste. I love the calming green of the beans with the bright, happy orange of the salmon. To finish off, I also made a miso-soy dressing with sesame oil which I drizzled over at the end. Wonderful flavours all coming together on one plate. A perfect way to start a dinner party. Serve with a crisp sauvignon blanc or warm sake.
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