1/2 Spoon of Sesame Oil
1/4 Cup of Soy Sauce
1/4 Cup of Sugar
1 Teaspoon of Ginger
1 Lemon, juiced
1 Orange, juiced
1 Salmon Filet (8oz) with Skin, pat dry
Leek, thinly sliced into circles or ribbons
Mint, thinly sliced into ribbons
Serves: 2 portions
1. In a pan over low heat, add the sesame oil, soy sauce, sugar, and ginger. Let it boil until the sugar dissolves and the sauce thickens a little.
2. Let it rest until it cools down. When it’s cold or at room temperature, add in lemon and orange juices to the sauce. Place sauce in a bowl and store in the fridge.
3. With a knife, delicately separate salmon fillet from the skin. Add salt to the skin and fry in flavorless oil at 350F until it is very crisp. Remove and place on paper towel to remove excess oil.
4. Proceed to cut the salmon into equal slices. They must be thin slices, from top to bottom. Try to make them uniform, the more similar they are, the more beautiful the presentation of the plate will be. (See picture for reference)
5. Place the salmon slices on the plate, with a spoon we sauce the salmon until the sauce is around the plate.
6. Garnish with leek, chopped crispy salmon skin and mint.
Et voila, enjoy! Tip: Accompany it with a good Albariño or a good Dry Rose.
And if you haven’t yet, check out Vander’s latest release on A Tribe Called Kotori titled Deliverance here!