Seared Salmon with Sesame and Garlic Ponzu Dressing

By Ricardo Zarate, Mo-Chica

Serves 4

10 ounces fresh salmon, wild if available
4 teaspoons ponzu sauce
4 tablespoons olive oil
1 tablespoon garlic puree
2 tablespoons sesame oil
1 tablespoon white sesame seeds
Mixed leaf salad for 4 people

Dressing
¼ cup soy sauce
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons dried bonito flakes
½ cup grape seed oil or canola oil
seasoning

Dressing and Garnish
Add soy and bonito flakes to a pot and bring to a boil. Remove and cool. Then, strain out flakes and keep sauce. Add chilled soy sauce, lemon and vinegar to taste.  Slowly whisk or blend with oil for dressing. Season for consistency and taste.

Slice salmon into thin strips and marinate with ponzu sauce and minced garlic for 5 minutes. Then, rinse off lightly and pat dry. Place strips on a heatproof plate. This is only to sear the salmon with hot oil. Heat oil in a pan until it smokes. Do not burn. Carefully pour over the salmon strips to sear them. Place mixed leaves on 4 dishes and place seared salmon strips on top. Garnish with dressing and sesame seeds. Serve.