Raw Salmon with Mandarin

Recipe by Chef Heshan Peiris, Laguna Lang Co, Central Vietnam

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Ingredients
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• 600 g sashimi-grade salmon, skinned and pin-boned
• 2 small mandarins, segmented with pith removed
• 3 cm piece of lemongrass, white part only, finely chopped perilla leaves, sliced
• baby baby mustard leaves
• 1/4 tsp fried garlic
• 1/2 tsp toasted rice powder
• 2-3 tblspn dipping fish sauce
• salt and pepper
• chilli
• dried daikon
• olive oil
• lime segments

Preparation

​Season serving plate lightly with olive oil and salt and pepper.

Slice the salmon as thinly as possible, and lay on onto a serving plate.

Scatter the mandarin, lemongrass, perilla, mustard leaves, fried garlic and toasted rice powder evenly over the salmon.

Place dried daikon and lime segments.
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Dress with the dipping fish sauce, a little extra salt and pepper and olive oil. 

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Banyan Tree Laguna Lang Co clubhouse, Da Nang, Central Vietnam.