Wild salmon sashimi with melon and pomegranate

Name: Wild salmon sashimi with melon and pomegranate
Yield: 4
Ingredients: 225 g wild salmon fillet; skinned; 2 cantaloupe melons; 1 pomegranate; 12 pea shoots; 6 edible flowers (e.g. borage; chive or wild garlic; depending on season); wasabi (or hot horseradish)

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Ingredients

225 g wild salmon fillet, skinned
2 cantaloupe melons
1 pomegranate
12 pea shoots
6 edible flowers (e.g. borage, chive or wild garlic, depending on season)
wasabi (or hot horseradish)

Instructions

Cut the melons into 12 delicate finger-size rectangles. Cut the raw salmon into similar sized pieces.
Using four rectangular plates, place three melon fingers on each plate and top with salmon fingers.
Arrange three pomegranate seeds on each salmon finger and arrange pea shoots and flowers between the fingers.
Place a teaspoon of wasabi on the side.
Beverage suggestion: Try a sake such as Hoyo ‘Genji’ Sake, full of white flowers, peaches and apricots. A Riesling or a craft beer would also work well.