Tataki of Salmon With Roe, Yuzu Dressing
By John Martinez
Barilla Bay Restaurant
600 grams salmon, skin removed and pin boned
2 tablespoons vegetable oil
3 tablespoons yuzu juice
2 tablespoons light soy (tamari or gluten free)
¼ teaspoon sugar
Black sesame seeds, to garnish
Salmon, to garnish
100 grams young ginger, grated with micro-plane
Slice the salmon in half length-ways and seal in a very hot pan with minimal oil for 10 seconds on each side. Combine the yuzu juice, soy and sugar, stir and set aside. Slice salmon no more than 3 mm along the short side and arrange on plate. Dress with yuzu dressing.
Garnish with a sprinkle of black sesame seeds, salmon roe and micro herbs. Add a teaspoon of pounded ginger to finish.
Yuzu is a citrus fruit used in Japanese cuisine, resembling a small grapefruit with an uneven skin. It is believed to be a hybrid of sour mandarin and ichang papeda.
Yuzu juice is available at Asian markets; ruby grapefruit is sometimes used as a substitute.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"