Ingredients
- 1 salmon or salmon trout fillet
- juice of 1-2 lemons
- 125ml (1/2 cup) soy sauce
- sugar for caramelising
- mixed mini salad leaves to serve
- pomegranate seeds to garnish
Method
- Lay the salmon out on a baking tray. Combine the lemon juice and soy sauce and pour over the fish.
- Leave to marinate in the fridge for 2 hours turning after an hour.
- Sprinkle both sides of the salmon with a generous layer of sugar and using a blowtorch caramelise the sugar.
- Slice sashimi style and serve with a selection of mini green leaves, pomegranate seeds and a good grinding of black pepper.