Fresh Salmon Carpaccio with Yuzu

As I promised, Japanese inspired dishes. This is a very simple yet divine dish using one of Japans unique ingredients, Yuzu! It's similar in appearance when next to a lemon but a completely different taste. 
Yuzu: Also known as citrus jujus. Is a popular citric fruit used in Japanese cooking. It is also used to make a wonderful dipping sauce called "Ponzo Joyu" which is a mixture of Yuzu juice and soy sauce. The origin of this fruit is form East Asia and is a bright yellow color when ripe.   

Recipe:

1. 1/2  Red Onion Brunoise 
2. 7 tbsp yuzu juice 
3. 1 tbsp  pumpkin seed oil
4. 1 tbsp soy sauce 
5. 1 tsp freshly ground black pepper
6. 300g fresh salmon fillet, skinned
7. 3 tsp chives chopped

Method:

1. Now in a sallow bowl place the onions, yuzu juice, pumpkin seed oil, soy sauce and fresh black pepper. Allow for the mixture to infuse for 15 to 20 minutes.
2. While marinade is infusing, thinly slice the salmon fillet.
3. Once the time has elapse, place the thinly slices salmon in the marinade for three seconds on each side.
4. Get your plating dish and lay the salmon onto it, allow for them to overlap ever so slightly 
5. Garnish plate with chopped chives and pour remaining marinade over the top.

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