Ingredients:

  • 1 lb (450 g) Sashimi-grade Salmon Loin (centre cut, skin off)
  • 1 tbsp Neutral Oil (Canola or Grapeseed)
  • 1/2 tsp Coarse Sea Salt
  • 2 tbsp Black Sesame Seeds
  • 2 tbsp White Sesame Seeds
  • 1 tsp Coarsely Ground Black Pepper
  • 1/4 cup Light Soy Sauce
  • 2 tbsp Rice Wine Vinegar (not seasoned)
  • 1 tbsp Freshly Squeezed Orange Juice
  • 1 tbsp Freshly Squeezed Lemon Juice
  • 1 tsp Mirin (Sweet Rice Wine, optional)
  • 1/2 tsp Fresh Ginger, finely grated
  • 1/2 tsp Garlic, minced
  • Thinly sliced Spring Onions (for garnish)
  • Thinly sliced fresh Red Radish (for garnish)

Instructions:

  1. Prepare the Citrus Ponzu Dressing: Combine the Soy Sauce, Rice Wine Vinegar, orange juice, lemon juice, Mirin, grated ginger, and minced garlic in a small bowl. Whisk thoroughly until well combined, then set aside to allow the flavors to meld.
  2. Prepare the Salmon for Searing: Pat the salmon loin very dry using paper towels. In a shallow dish, combine the black sesame seeds, white sesame seeds, and black pepper. Lightly season the salmon loin on all sides with sea salt, then roll the loin firmly in the sesame mixture until evenly and thickly coated.
  3. Sear the Salmon: Place a cast iron skillet over high heat for 3-4 minutes until it is smoking hot. Add the neutral oil and swirl. Carefully place the sesame-crusted salmon loin into the pan. Sear each of the four long sides for only 20 to 30 seconds per side, aiming to create a thin, dark crust while leaving the majority of the interior raw. Immediately remove the salmon from the heat.
  4. Chill and Slice: Wrap the seared salmon tightly in plastic wrap and place it in the refrigerator for a minimum of 30 minutes. Once fully chilled, unwrap the salmon. Using a very sharp knife, slice the loin against the grain into very thin pieces, approximately 1/8 inch (3 mm) thick.
  5. Plate and Serve: Arrange the thinly sliced salmon pieces in a fan or overlapping circle pattern on serving plates. Drizzle a generous amount of the prepared Citrus Ponzu dressing over the slices. Garnish immediately with the thinly sliced spring onions and radish and serve cold.