Provided by Nobu Matsuhisa, Nobu, New York
Adapted by StarChefs.comCut the salmon fillet into paper-thin slices. Fan out the slices in a circle over 4 dinner plates. Scatter some of the minced garlic and some of the ginger and scallion julienne over the fish; sprinkle with the sesame seeds. Sprinkle on the soy sauce and yuzu juice. Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.
This recipe has been added to the following public cookbooks:
holiday meals
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Sonya
04/11/09 11:37 AM | Big HitWOW....this is the simplist and most delicious appetizer ever. Super easy to make and an extremely big hit. I plan on making this for one of many Easter appetizers |
| ★ ★ ★ ★ ★ | Kathy Park
10/27/08 06:28 AM | Fabulous!well worth the extra time, |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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