Norwegian salmon tataki with puffed salmon skin
Tataki is a great way to prepare salmon because you have a contrast of textures and flavours - the flavour of grilled Norwegian salmon and the soft texture of salmon sashimi. In this recipe we also include the salmon skin to add crunch and reduce waste.
Cooking time20 min
Difficulty levelEasy
Ingredients
Preparation
- Carefully remove the skin from the salmon.
- Use a knife and scrape the inside of the salmon skin to remove the excess fat. Boil the skin in lightly-salted water for 10 seconds.
- Gently pat dry with paper towel and place on a a baking tray. Dry the salmon skin at 80 degrees celsius for about 20 minutes.
- Deep fry the boiled and dried salmon skin in cooking oil at high heat until the skin pops. Place on paper towel to dry off the excess oil and and sprinkle with a little salt.
- Season the skinned salmon fillet with salt, pepper and olive oil.
- Grill or fry on one side only, at high heat for 2-3 seconds. You can also use a creme brulée burner (blowtorch).
- Make a ponzu sauce by mixing soy sauce, lime juice, sesame oil and add finely-chopped chilli and ginger.
- Cut the salmon into 'sashimi' slices and serve with lettuce, slices of avocado and radishes and the ponzu sauce. Top off with puffed salmon skin, sesame seeds and coriander.