Wild Salmon Tataki with Roasted Red Bell Pepper

By Simpson Wong, Cafe Asean

Serves 8

4 filet of sashimi quality wild salmon (4 oz each)
2 red bell pepper, roasted, peeled and seeded
1/4 cup pomegranate seed
1/4 cup daikon sprout
2 tablespoon olive oil
2 tablepoon lemon juice or sherry vinegar
1 teaspoon of chili flakes
4 teaspoon of finely chopped lemongrass
Fleur de sel to taste

Slice the wild salmon filet into 4 thin slices (about 1/3 inch), slice the roasted bell pepper to match the salmon, on a large plate, arrange the salmon and roasted bell pepper alternately, drizzle over olive oil, lemon juice or vinegar, sprinkle over fleur de sel, chili flakes, lemongrass, pomegranate seed, daikon sprout and serve.