Homemade Nobu-Style Salmon New Style

Instructions

1. 1

   Pat the salmon fillet very dry with paper towels. Using a very sharp knife, slice the salmon thinly against the grain into approximately 1/8-inch thick pieces. Arrange the salmon slices in a single layer on serving plates.

2. 2

   Scatter the finely julienned ginger and thinly sliced garlic (if using) evenly over the salmon slices.

3. 3

   In a small bowl, whisk together the soy sauce, lemon juice, mirin (if using), and toasted sesame oil. Drizzle this sauce lightly over the salmon and aromatics.

4. 4

   Heat the neutral oil in a small saucepan over high heat until it is very hot and just begins to smoke (about 350-375°F or 175-190°C). Be careful not to let it smoke excessively or burn.

5. 5

   Carefully and quickly pour the sizzling hot oil evenly over the salmon, ginger, and garlic. The hot oil will flash-sear the fish and release the fragrant oils from the ginger and garlic.

6. 6

   Immediately garnish with toasted sesame seeds and thinly sliced green onion (if using). Serve at once.