Recipe taken from Hello Magazine many years ago.
Serves : 4
700g (1 1/2 lb) salmon fillet, any bones removed
100ml (4 fl oz) yuzzo
Juice of 2 oranges
Juice of 2 limes
Juice of 1 lemon
1 tsp finely chopped fresh ginger
100ml (4 fl oz) olive oil
100ml (4 fl oz) Japanese soy sauce
To garnish :
Finely sliced spring onion
Japanese pickled ginger
To serve :
Step One : Slice the salmon as thinly as possible and arrange on four serving plates.
Step Two : Whisk together the yuzzo, orange juice, lime juice, lemon juice, ginger, olive oil and soy sauce and spoon 2-3 tablespoons over each serving.
Step Three : Scatter the sliced spring onion, ginger and shiso leaves over the top and serve with wasabi paste and soy sauce for dipping.