It’s important to use sashimi grade salmon when you’re eating it raw. We buy ours from the Salmon Lady at Newcastle Farmers Markets.

INGREDIENTS:

• Salmon

Cauliflower rice

• one medium size head of cauliflower
• 1/4 cup of water

Ginger peel salad 

• 2 carrots, peeled
• 3 cucumbers, peeled *pick up the peels and squeeze over the top of the sink. This should drain a substantial amount of liquid from them.
• 2 zucchini, peeled
• 2 fingers (length and thickness) fresh ginger, peeled
• 1/2 medium bunch of corriander
• tablespoon fresh dill

Wasabi Sauce

• 1-1.5 T wasabi depending on the heat you’re after
• 3 T tamari or coconut amino sauce
• 1/3 cup of apple cider vinegar
• 1/2 of one juicy lemon

METHOD:

1. Blend cauliflower on speed 5 in the Thermomix for 10 seconds or until of rice consistency. Scrape down sides of bowl, then steam at 100 degrees for 5 minutes. Set aside.
2. Assemble salad and set aside
3. Combine sauce ingredients in a bowl.
4. Place cauliflower rice, ginger peel salad and salmon in a serving bowl, pour sauce over the top
5. Serve with sliced cabbage, mashed avocado, and a squeeze of fresh lemon