- 4-5 red grapes, thinly sliced
- 100g Huon Reserve Signature Cut Salmon Loin
- 1 tbsp mirin sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Pinch of wakame flakes
- 1 1/2 lime, juiced
- 2 tbsp creme fraiche
In a small bowl combine mirin, soy, olive oil, juice of 1 lime, wakame flakes and stir.
In a separate bowl add creme fraiche, remaining lime juice, pinch of salt and stir to combine.
To serve, smear creme fraiche mix onto a plate and layer with grape slices. Place salmon sliced over the grapes and finish with a drizzle of dressing over the dish.