Ingredients
Preparation
- Skin salmon and clean up the fillets so that they resemble blocks of neta (sushi fish before slicing).
- Mix equal parts of perilla seeds, sesame seeds and nori komi furikake in a mixing bowl.
- Grate 2g of ginger into unsalted, room temperature butter and whip with salt.
- Using a pastry brush, brush butter onto each side of salmon.
- Press each block of salmon into the seed mixture.
- Heat up olive oil and/or coconut oil in nonstick saute pan on high heat (400-450 degrees).
- Sear each piece of salmon on both sides, for 1-2 minutes per side (depending on how much you want your salmon cooked).
- If slicing the salmon into tataki, wait 5 minutes before slicing, or serve as a fillet for diner to cut into (this works better if salmon is preferred less rare and more medium).
- Serve with fresh shiso leaf and ponzu sauce.