This concept came from the Nobu Restaurant. Their version is a little different with scallions along with a different presentation.
Start with a thick piece of center-cut Salmon. Cut it as thin as you can without tearing it or having holes in the salmon itself. Lay it out and sprinkle minced garlic, about a tablespoon of lemon, minced regular or pickled ginger, sesame seed, a little sea salt and pepper. On top of that, sprinkle either fresh or dried chives. Then drizzle soy sauce across the salmon…not too much.
Add whatever else you want on your plate. Pictured is Arugala drizzled in balsamic and Ahi over guacamole.
Here’s the magic. Grab a sauce pan and add about 1/8 cup of olive oil and about 4 tablespoons of sesame oil. Turn up the heat and get it to where it’s just about to boil.
Now, using a tablespoon, pour the oil mixture over the salmon. About 6-8 tablespoons should be enough and you’ll hear the salmon start to sizzle right on the plate. The top is slightly cooked, the bottom will remain raw.
This is definitely a taste treat
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