1 hour 10 minutes
1 hour 30 minutes
- Make the ponzu sauce by mixing together the lemon juice, rice vinegar, soy, mirin, light brown sugar and red pepper flakes. Whisk together until combined then place in the fridge until ready to use.
- Using a sharp knife, slice the salmon against the grain into thin slices. Arrange them on a plate and then cover and place in the fridge for 1 hour before serving.
- Take the salmon out of the fridge and then spoon the ponzu sauce over the salmon, place thin red onion slices on top, season with maldon salt, black pepper and the capers. Garnish with a lemon wedge and serve right away.