An light and fresh alfresco appetiser perfect for hot summer months
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 247 |
| Fat | 15.7g |
| Protein | 23.7g |
| Carbs | 2.1g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
To make the lime chilli dressing, whisk together 1 deseeded and finely chopped red chilli, the zest and juice of 2 limes, 6 finely chopped chives, 2 tbsp sesame oil, 1 tbsp soya sauce, a 2.5cm finely grated ginger piece and 1 tsp spinneysFOOD white sesame seeds. Set aside.
2
Cut the 600g salmon into 5mm-thick slices.
3
Place the sashimi on a plate and top with the dressing.
4
Serve with the lime wedges.
