300 grams salmon, boneless and skinless
30 ml olive oil
½ tablespoon salt
2 tablespoons wasabi powder, dissolved in little amount of water
30 ml soy sauce
20 ml mirin
30 grams black pepper
1 piece Japanese cucumber
80 grams carrots
- Plate seasoned salmon and brown the skin all over using a blow torch.
- Soak whole salmon in cold water for a few minutes, strain and pat dry.
- Slice salmon and serve with wasabi sauce (to make the sauce, simply mix together all ingredients for wasabi sauce).
- Garnish salmon with sliced cucumber, carrots and lettuce.
Elite Recipes: A New Twist on Japanese Cooking with Seiji Kamura