• 500 g of Salmón de Chile skinless fillets
• 1 Alaska cucumber, very thinly sliced
• 1/2 tsp of grated or ground ginger
• 3 tbsp of sun flower oil
• 50 cc of lemon juice
• 60 cc of soy sauce
• 1 tsp of wasabi, to serve
PREPARATION
1. Mix the lemon juice, soy sauce, oil and ginger and set aside in the refrigerator.
2. Cut the salmon fillets into thin slices.
3. Place the salmon in a medium, oblong plate and add lemon juice on top. Then add cucumber slices and wasabi.
4. Serve cold.
