|
Ingredients
10 ounces fresh salmon, wild if available
4 teaspoons ponzu sauce
4 tablespoons olive oil
1 tablespoon garlic puree
2 tablespoons sesame oil
1 tablespoon white sesame seeds
Mixed leaf salad for 4 people
Dressing
¼ cup soy sauce
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons dried bonito flakes
½ cup grape seed oil or canola oil
seasoning |
Method
Dressing and Garnish
Add soy and bonito flakes to a pot and bring to a
boil. Remove and cool. Then, strain out flakes and
keep sauce. Add chilled soy sauce, lemon and vinegar
to taste.
Slowly whisk or blend with oil for dressing. Season
for consistency and taste.
Slice salmon into thin strips and marinate
with ponzu sauce and minced garlic for 5 minutes.
Then, rinse off lightly and pat dry. Place strips
on a heatproof plate. This is only to sear the salmon
with hot oil.
Heat oil in a pan until it smokes.
Do not burn. Carefully pour over the salmon strips
to sear them. Place mixed leaves on 4 dishes and place
seared salmon strips on top. Garnish with dressing
and sesame seeds. Serve
Serves 4 |
