Salmon Crudo with Wakame, Ginger Ponzu & Crispy Shallots

Our second food and wine pairing in this series is the 2020 Fairytale of the Barossa Rose which another_food_blogger has matched with Salmon Crudo with Wakame, Ginger Ponzu & Crispy Shallots.    The perfect recipe to celebrate Valentines Day the fruit forward grenache base and crisp flavours of this Fairytale of the Barossa Grenache Rose refresh the palate perfectly with the salmon and accompaniments.


serves 4


Skinless salmon x 300g (75g per person)
Wakame salad x 100g (25g per person)
Finger lime x 2
Crispy shallots x 2 tbsp
Sesame seeds
Ponzu sauce (see below)

Ponzu Sauce

Nori x ½ sheet
Bonito x 5g
Ginger x 1 tsp (grated)
Lemon x zest of 1 and 6 tbsp juice
Orange x 3 tbsp
Soy x 200ml
Mirin x 2 tbsp 



  1. Mix all ingredients together and infuse in the fridge for minimum 24 hours and up to 7 days. The longer it infuses the stronger the taste.
  2. When ready, strain through a sieve and store in the fridge


  1. Slice salmon very thinly using a sharp knife
  2. Place salmon on the plate and wakame to the side of the salmon
  3. Drizzle 1-2 tbsp ponzu sauce over each plate of salmon and sprinkle sesame seeds, crispy shallots and finger lime “caviar” over the top

Essential Tools

  • Chef knives
  • Chopping board
  • Measuring utensils
  • Mixing bowl
  • Sieve

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