Salmon Tataki
1 Sockeye salmon filet, skin removed, pin bones removed
¼ cup salt
¼ cup sugar
1 sheet of nori
1tsp Maldon salt
Sweet onion ponzu
2inch piece of kombu (dried kelp)
3Tbsp bonito flakes
½ cup Tamari (gluten free soy)
¼ cup water
½ cup citrus juice (lemon/lime/orange)
½ cup diced white onion rinsed in cold water
1inch piece of ginger rasped on a microplane
2 nori sheets
1 bunch chive flowers
Salmon: crumble the nori sheet into small pieces, mix with the salt and sugar. Cover the filet with the salt mixture and cure for 15 minutes. Rinse and pat the salmon dry. Place on an oven proof tray on a wire rack, torch the salmon on all 4 sides using a blow torch until lightly caramelized and then cool in the refrigerator until serving. Just before serving remove from the refrigerator and slice thinly.
Sweet Ponzu: Bring the tamari, kelp and water to a simmer, and remove from the heat, steep in the bonito flakes for 15 minutes. Strain the mixture through a fine mesh sieve, discard the solids and add the citrus juice, onion, and rasped ginger to the flavored soy. Allow to sit for approx. 2 hours so flavors develop. On a rimmed plate, spoon the ponzu to flood, place the sliced salmon tataki on top of the ponzu. Sprinkle the fish with Maldon salt and garnish with small pieces of nori, and picked chive flowers
