5 Tbs. extra virgin olive oil
2 tsp. Roasted Sesame Oil
4 Tbs. Ponzu (half soy and half lemon can substitute)
1 tsp. Yuzu Kosho (green tabasco is an alternative, but a tube of Yuzu Koshu is a flavor you will enjoy having in your refrigeartor)
1/2 Lb. Sashimi grade salmon without skin
2 cloves Of Garlic, grated
Chives, cut into 2-inch lengths
Toasted Sesame Seeds
Mix the olive oil with the sesame oil
Separately mx together the Ponzu and Yuzu Kosho paste.
Slice salmon into thick 1/4 inch slices . Use your sharpest knife and make cuts in one motion without sawing.
Divide and arrange salmon slices on two plates and judiciously rub some grated garlic onto each piece.
Add 2 or 3 pieces of chives to each piece
Lightly sprinkle toasted sesame seeds over all pieces
Spread 2 Tbs of Ponzu and Yuzu Koshu mixture over each plate of salmon pieces.
Bring Olive oil to smoking point and immediately spoon 3 Tbs over each plate. This slightly cooks the salmon and brings in the flavor of the Ponzu
Based on a recipe from the Nobu restaurant collection.
